Quick puff pastry custard cakes

Ingredients for 1 servings:

• 1 pack of puff pastry (refrigerated or frozen)
• 1 packet of vanilla pudding powder
• 400 ml milk
• 40 g sugar or equivalent sweetener
• 1 can of cocktail fruits or cherries, raspberries, tangerines, etc., approx. 250 g
• e.g. powdered sugar
• e.g. lemon juice
• possibly egg white for gluing

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, prepare the puff pastry: If the puff pastry is frozen, simply place the sheets on a baking sheet lined with parchment paper and remove the release liner. Let it thaw for 10 minutes. If the puff pastry is fresh, roll it out on a baking sheet (it usually already has parchment paper underneath) and cut into 8-10 squares. Refrigerated puff pastry is also available in a light version. Prepare the pudding according to the package instructions, but use only 400 ml of milk instead of 500 ml, otherwise the pudding will be too runny. Add sugar or sweetener to taste. If you want to make windmill pastries, cut the dough into the corners from the center, but do not cut through the center; leave about 5 cm whole. Place a spoonful of pudding in the center of each windmill. If it has dried out a little, add a second spoonful if necessary. Place 3-4 pieces of fruit in the center of the windmill and fold each other half of the cut corner into the center (see picture). Press down gently to prevent it from coming apart. If the dough does come apart, use egg white as glue. Sounds more complicated than it is. To make the pudding pockets, spread two spoonfuls of pudding in a long manner from one corner to the diagonally opposite corner, then place 3-4 pieces of fruit on top of the pudding. Now simply fold the corners without the pudding towards the middle (see picture). You can try other shapes, but I prefer these two. Then bake the pudding pockets in the oven as indicated on the puff pastry package. If you like, you can then make a glaze from powdered sugar and lemon juice and spread this on the pudding pockets. This recipe makes about 8 pockets.