Apri­cot turnovers with sug­ared puff pas­try

Central Queensland News - - LIFE - — Aussie Sum­mer Stone­fruit

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.

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