Pudding muffins with apricots

Ingredients for 9 servings:

• ½ liter of milk
• 1 packet of pudding powder (vanilla)
• 6 tbsp sugar
• 3 slices of puff pastry, 75 g each (frozen)
• 300 g sour cream
• 3 eggs
• 9 apricot halves from the can
• Powdered sugar for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Take 5 tablespoons of milk and mix with the pudding powder and 3 tablespoons of sugar. Bring the remaining milk to a boil. Stir in the mixed pudding powder and cook for about 1 minute while stirring. Pour the pudding into a bowl. Place plastic wrap directly on the surface and let the pudding cool. Place the puff pastry sheets next to each other and let it thaw for about 8 minutes. Divide the dough sheets into thirds and roll out into 12 cm x 12 cm squares. Grease 9 holes in a 12-hole muffin tin. Place the dough pieces in the holes, press down the edges, and chill. Mix together the sour cream, eggs, and 3 tablespoons of sugar. Stir in the pudding a tablespoon at a time. Spread the pudding cream over the puff pastry in the holes. Bake in a preheated oven (electric oven: 200°C, fan: 175°C) for about 25-30 minutes. Ten minutes before the end of baking, place the apricot halves on top. Remove the muffins, let them cool, and serve dusted with powdered sugar.