- 1 ready-made Puff pastry
- plain flour (for dusting)
- ½ cup cream cheese
- 3 Tbsps caster sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 large egg
- 8 canned Apricot (drained)
- 2 Tbsps Apricot Jam (warmed)
- To garnish
- 2 Tbsps powdered sugar
Preheat the oven to 200°C (180°C fan) | 400F | gas 6. Grease and line a couple of baking trays with greaseproof paper.
Combine the cream cheese, egg yolk, caster sugar and vanilla extract in a mixing bowl and beat until smooth.
Roll the pastry out on a lightly floured work surface into a 12” x 12” square. Cut into 8 equal-sized rectangles and carefully transfer onto the baking trays.
Spoon a dollop of the cream cheese mixture in the centre of each and sit an apricot half on top with the cut side facing down.
Beat the whole egg with a tablespoon of water in a small bowl and brush the exposed pastry with the egg wash.
Bake for 15-18 minutes until puffed, risen and golden. Remove from the oven and brush the pastry with the warmed apricot jam.
Let the pastries cool a little before dusting with icing sugar and serving.