• 1040
• April 11, 2024

Puff pastry eggs for Easter

Time

Preparation time: 20 min.
Cooking or baking time: 30 min.
Total preparation time: 50 min.

At Easter for the coffee table: These puff pastry eggs go fast and taste light and easy.

ingredients

• 2 packs of puff pastry from the refrigerated rack
• 1 lemon
• 130 g jam sugar without cooking
• 1 can of apricots
• 3 tablespoons powdered sugar
• 200 ml whole milk yoghurt

preparation

1. Place both puff pastry plates next to each other.
2. Cut out 16 ovals from both plates using an oval shape or freehand with a knife.
3. Place 8 of them on a tray lined with baking paper.
4. From the remaining 8 ovals, cut out a hole in the middle of the hole (use it elsewhere) and place the rest on the other puff pastry eggs as a border.
5. Press firmly and sprinkle with powdered sugar.
6. Bake on medium bar for about 30 minutes at 200 degrees golden yellow.
7. Meanwhile, wash the lemon, rub the skin and squeeze out the juice.
8. Whisk the yoghurt, lemon and jam sugar with the hand mixer for 2-3 minutes until creamy.
9. Pour the lemon cream into a piping bag and spray into the puffs of puff pastry eggs.
10. Cover each with half of an apricot (or smaller cut peach half) and dust again with some powdered sugar.