Apricot Pastries Recipe
Ingredients:
410g can apricot halves in syrup
3 ready-rolled puffy pastry sheets, each measuring about 20cm (8in) square
250g packet marzipan
Beaten egg, to glaze (optional)
a few flaked almonds
Directions:
1. Drain the apricot syrup into a small saucepan and bring to a boil. Boil for 2-3 minutes until the syrup has reduced and thicken slightly. Remove from the heat and cool.
2. Trim edges of the pastry squares and cut each one in half lengthways to make a total of six rectangles. Cut the marzipan lengthways into six equal sices. Using your fingers or a rolling pin, slightly flatten each slice so that it is slightly smaller than a piece of pastry. Place each piece of marzipan on a piece of pastry.
3. Arrange the pastries on a baking sheet. Brush with egg glaze, if using, then top each with two apricot halves, cut side down. Sprinkle with a few flaked almonds. Bake at 220C/425F for 15-20 minutes or until golden brown. As soon as they are removed from the oven, brush with the syrup to glaze.
Makes 6
Variation
Use a 411g can of pear halves in syrup instead of Apricots.
