Sweet fried eggs

Name: Sweet fried eggs
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 1 can(s) (425 ml) Apricots (14 pieces); 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 pack of bake-proof pudding cream "vanilla flavour" (without cooking); 250 ml + 1-2 tablespoons of milk; 1 Egg yolk (size M); 75 g Apricot Jam; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

1 can(s) (425 ml) Apricots (14 pieces)
1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 pack of bake-proof pudding cream "vanilla flavour" (without cooking)
250 ml + 1-2 tablespoons of milk
1 Egg yolk (size M)
75 g Apricot Jam
2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
baking paper

Directions

1
Place the apricots in a sieve and drain well. Roll out the puff pastry. Cut out 12 eggs with an oval cookie cutter (7 x 10 cm). Lay the rest of the dough on top of each other (do not knead!!) and roll out on a lightly floured work surface. Cut out 2 more eggs. Place the eggs on a baking tray lined with baking paper
2
Stir the pudding powder with a whisk into 250 ml cold milk and whip for approx. 1 minute. Quickly add the cream to the middle of the eggs with a tablespoon. Place 1 apricot half in the middle of each egg and press in gently. Whisk the egg yolks and 1-2 tbsp. milk. Spread the edges of the dough with it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take out, let cool on a cake rack
3
Heat the jam and about 2 tablespoons of water in a small pot. Pass the jam through a sieve, then let it lightly absorb for about 5 minutes. Spread fried eggs with jam and sprinkle with sugar crystals
4
Waiting time approx. 30 minutes