Apricot Pastries with Almonds
In a bowl, whisk 4 tablespoons of the milk with the vanilla pudding. Place the remaining milk and sugar in a pot and bring to a boil. Stir in the vanilla mixture and cook until thickened.
Cut the marzipan into small pieces and stir into the pudding mixture along with the rum. Allow to cool completely. Thaw the puff pastry.
Blanch the apricots in a pot of boiling water. Drain and rinse with cold water to cool. Cut the apricots in half and remove the pits. Lay the puff pastry on a clean surface and roll to a 30 x 30 cm (approximately 9 x 9 inch) sheet. Cut into 10 x 10 cm (approximately 4 x 4 inch) squares.
Divide the egg between 2 bowls. Brush the puff pastry with the egg white. Turn the corners of the squares inward. Place 1 tablespoon of the pudding mixture on top and arrange an apricot half on top. Whisk the egg yolk and brush over the dough. Sprinkle with the almonds. Place on a parchment-lined baking sheet. Brush some water on the baking sheet. Bake in a 225°C (approximately 435°F) oven for 20 minutes.