Apricot Turnovers

Name: Apricot Turnovers
Ingredients: 2 x 14 oz cans apricot halves in juice, drained, dried on paper towels, roughly chopped; 1 tbsp demerara sugar, plus extra to sprinkle; 1/2 tsp ground cinnamon; 3 None sheets frozen puff pastry, thawed; 1 None large egg, lightly beaten; 2 tbsp flaked almonds; None None Vanilla custard, to serve

7 ingredients

3 steps

Ingredients

2 x 14 oz cans apricot halves in juice, drained, dried on paper towels, roughly chopped
1 tbsp demerara sugar, plus extra to sprinkle
1/2 tsp ground cinnamon
3 None sheets frozen puff pastry, thawed
1 None large egg, lightly beaten
2 tbsp flaked almonds
None None Vanilla custard, to serve

Directions

1

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Combine apricots, sugar and cinnamon in a medium bowl.
2

Using a 4 inch diameter saucer as a guide, cut 4 rounds from each sheet of pastry. Place 2 tbsp apricot mixture on one half of each pastry round. Fold pastry in half to enclose filling and form a semicircle; using a fork, press edges to seal. Place on prepared baking sheet.
3

Brush pastry with egg, then sprinkle with extra sugar and almonds. Using a fork, prick a few holes in pastry to let steam escape. Bake for 20 mins or until golden brown. Remove from oven. Allow to cool for 2 mins. Serve turnovers with custard.