Sweet apricot fried eggs

Ingredients for 1 servings:

• 300 g flour
• 1 packet of baking powder
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g low-fat curd cheese
• 5 tbsp milk
• 6 tbsp sunflower oil, or other neutral
• 1 egg(s)
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 25 g sugar
• 1 can apricot(s), halved fruits
• 2 tbsp powdered sugar
• Flour , for editing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

not only delicious at Easter, for 8 – 12 pieces, also works with peaches

Make a vanilla pudding from pudding powder, milk, and sugar according to the package instructions and let it cool slightly. Mix the dry ingredients, then add the remaining dough ingredients and knead well until a smooth dough forms. With floured hands (the dough will be very sticky), form the dough into about 12 small balls, flatten them, and shape them into an oval. Place them on a baking sheet lined with baking paper. Please leave enough space between them, as the dough will rise a lot. I always work with two baking sheets. Press a hollow into each oval with floured hands or a wet tablespoon. Fill the hollows with pudding (about 1-2 tablespoons per hollow) and place an apricot on top. I divide the fruit several times, otherwise they are too large. If using whole fruit, make the balls larger. The dough will then be enough for about 8 XXL fried eggs. Bake in a hot oven at 175°C (convection oven) for about 18-20 minutes. Let it cool on a wire rack. Dust the edges of the dough with powdered sugar, covering the center of the eggs. I cut a suitable oval out of a piece of paper and place it in the center.