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Apricot Pastries |
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| Serves 6 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
350g pack Jus-Roll croissant dough
8 tbsp readymade fresh custard
1 large egg yolk
6 apricots, halved and stoned (or 12 halves from a tin, drained)
6 tsp Demerara sugar
1/2 tsp ground cinnamon
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Heat the oven to 200C/ Fan
180C/ Gas 6. Unroll the croissant dough and separate out
into 6 triangles. Mix the custard with the egg yolk, then
divide spoonfuls into the middle of each pastry triangle.
Top with two apricot halves, then fold up and pinch
together the triangle's three points over the fruit to
enclose loosely. Repeat with the other 5 pastries and
carefully transfer to 2 baking-paper-lined baking sheets,
keeping the pastries well spaced apart.
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Mix together the sugar,
cinnamon and hazelnuts, then sprinkle over the pastries.
Bake for 15 - 20 mins or until golden and crisp. Eat
while warm
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DAILY
DINNERS 
