Apricot turnovers with sugared puff pastry
SERVES: 4 Ingredients
1 sheet puff pastry, thawed 3–4 apricots, sliced and stones removed 1 tbsp arrowroot 2 tbsp sugar 1 tsp vanilla paste 1 tbsp lemon juice 1 tbsp demerara sugar 1 egg, beaten lightly, mixed with 1 tablespoon water Icing sugar for dusting
Preheat oven 200C. In a medium bowl, toss apricot with arrowroot, sugar, vanilla and lemon juice until there are no lumps. Set aside for 10 minutes. Place pastry on a lightly floured surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle. Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden. Serve dusted with icing sugar.