Stone Fruit Puffs
ready in 45 min.
- 24 dried Apricot
- ⅜ cup Apple juice
- ½ cup Sour cream
- 2 Tbsps sugar
- 1 Tbsp lemon juice
- 1 Tbsp Corn starch
- 1 Vanilla bean (seeds scraped out)
- 14 ozs frozen Puff pastry (defrosted)
- all-purpose flour (for the work surface)
- 4 Tbsps Sugar crystal
- 4 Tbsps slivered almonds
How healthy are the main ingredients?Sour creamApple juicealmondsugarApricot
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
Soften the apricots in the apple juice.
Mix together the sour cream, sugar, lemon juice, cornflour and the vanilla seeds.
Roll out the pastry on a floured work surface and cut into 8 rectangles. Place them on the prepared baking tray and spread some of the sour cream mixture onto each one.
Place three apricot halves on top of each slice, sprinkle with sugar crystals and bake for around 15 min until golden. Add the almonds when there are 5 minutes left.
Remove the slices from the oven and leave to cool. Serve on a platter.