Puff Pastry Fried Eggs

For puff pastry fried eggs, first defrost the puff pastry according to the package instructions.

In the meantime, for the vanilla cream, mix cream cheese with curd cheese, milk, powdered sugar and vanilla paste until smooth.

Preheat oven to 200 °C and line two baking sheets with baking paper.

Using a large round cookie cutter (alternatively dessert ring or drinking glass), cut out circles from the puff pastry and place on the prepared baking sheets. Spread a dollop (approx. 1 tablespoon) of vanilla cream on each circle, leaving a 1-2 cm wide border all around.

Drain the apricot halves and place them cut side down in the center of the vanilla cream. Place the baking sheets one after the other in the hot oven and bake for about 10-15 minutes until golden brown.

Meanwhile, heat the apricot jam in a small saucepan. At the end of the baking time, remove the fried eggs from the oven and brush the apricots with warm jam while they are still hot – this makes them shine beautifully.

Enjoy puff pastry fried eggs still warm or let them cool down.

Preparation Tip:

Puff pastry fried eggs can also be prepared with peaches to taste.

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