First you prepare the puff pastry: If the puff pastry is frozen, simply place the plates on a baking sheet lined with baking paper and remove the separating film. Let thaw for 10 minutes.
If you have fresh puff pastry, roll out the dough on a baking sheet (usually there is already parchment paper underneath) and cut into 8-10 squares. The puff pastry from the refrigerated counter is also available in a light version.
Then prepare the pudding according to the instructions on the package, but use only 400 ml of milk instead of 500 ml, otherwise the pudding will be too runny. Use sugar or sweetener depending on your taste.
If you want to make windmill pieces, you should now cut into the dough (cut into the corners from the middle, but do not cut through the middle, but leave it about 5 cm whole).
Put a spoonful of pudding in the center of each windmill. If this has dried on a bit, add a second spoon if necessary. Now place 3 - 4 fruits in the middle of the windmill and knock every other half of the cut corner into the middle (see picture). Press something down so that it doesn`t come off again. If the dough does come off, egg white can be used as a glue. Sounds more complicated than it is.
For the pudding pockets, spread the two spoons of pudding from one corner into the diagonally opposite one and then place 3 - 4 fruits on the pudding. Now simply fold in the corners without pudding towards the middle (see picture). You can try other shapes as well, but I prefer these two.
Then bake the pudding bags in the oven as indicated on the puff pastry package. If you like, you can then make a frosting from powdered sugar and lemon juice and spread it on the custard particles.
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