Cheesy apricot crescent pastries

Makes 6

250g plain flour,

plus extra for dusting

125g chilled unsalted

butter, cubed,

plus extra for greasing

2 eggs

60ml chilled water,

plus 50ml water

100g stoned apricots,

chopped

2 tbsp caster sugar,

plus extra to sprinkle

60g cream cheese

sea salt

10cm diameter

circular cutter

Place the flour and a pinch of salt in a large bowl and add the butter cubes. Mix in 1 egg, then pour in the chilled water. Knead for 1-2 mins until a smooth dough, adding further flour or water if needed. On a surface dusted with flour, roll out the dough to a 45cm long rectangle. Fold either side of pastry over onto itself to make a square, then turn 45 degrees so the fold is facing you. Repeat the process twice, then wrap in an airtight wrapping and leave to chill for 1 hr.

In the meantime, put the apricots in a small saucepan and sprinkle over the 2 tbsp of caster sugar. Pour in the 50ml of water and simmer for 3-4 mins until the apricots are soft and stewed. Allow to cool completely.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large flat oven tray. Dust a clean surface with flour and roll out the pastry to an A4 size. Cut out 6 circles of pastry using the cutter. Taking one pastry circle at a time, spoon 2 tsp of the apricot mixture onto the circle, then top with 2 tsp of cream cheese. Fold the pastry over to make a semi-circle and press the edges together. Using a fork, imprint a pattern around the edge to fix. Place on the prepared tray.

Beat the remaining egg in a small pot, then brush the tops of the pastries with it. Sprinkle with the extra sugar and bake for 12-15 mins until golden. Allow to cool slightly, then serve hot, or cool completely, then chill, to serve cold.