Apple and Almond Pastries
- 1 sheet frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- 1/3 cup flaked almonds
- 20g butter
- 8 apricots, quartered, stones removed
- 2 tablespoons caster sugar
- 1/2 teaspoon vanilla extract
- Icing sugar mixture, to serve
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut pastry into 4 squares. Place squares on tray. Lightly brush with egg. Bake for 8 to 10 minutes or until puffed and golden.
- Meanwhile, heat a large frying pan over medium-high heat. Add almonds. Cook, stirring, for 2 minutes or until golden. Remove to a plate. Melt butter in pan. Add apricots. Combine sugar, 2 tablespoons cold water and vanilla in a jug. Pour over apricots. Cook, stirring occasionally, for 3 to 5 minutes until apricots are just soft.
- Split pastries in half crossways. Place bases on plates. Top with apricot mixture and almonds. Cover with pastry tops. Dust with icing sugar. Serve.
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