Apricot Custard Danish Pastries


400g can apricot halves in syrup
2/3 cup or 170g almond meal
3 sheets frozen puff pastry (thawed)
1 egg
1 cup or 250g icing sugar
1½ tablespoons boiling water

How to make it

Preheat the oven to 200°C (fan-forced). Drain apricots and place 12 cut side down on kitchen paper. Place Pauls Double Thick Vanilla Custard and almond meal in a bowl and stir to combine.

Cut each pastry sheet into 4 equal squares and in the centre of each place a tablespoon of custard mixture. Top each with an apricot half (cut side down) and roll the pastry corners toward the centre of the Danish leaving the apricot exposed. Slightly flatten the rolled pastry with your fingers, then pinch the pastry joins together.

Place pastries on 2 oven trays lined with baking paper. Brush each pastry with egg and bake for 20 minutes or until pastry is golden. Transfer to a wire rack to cool.

To make the icing, place sifted icing sugar into a small bowl and gradually add water to form a thick, pourable icing. Use a teaspoon to drizzle icing over pastries.