Ingredients
3 sheets of frozen puff pastry, defrosted
250g cream cheese, softened to room temperature
2 tablespoons (55g) caster sugar
1 tablespoon (15g) almond meal
Rind of 1 lemon
1 extra large egg, lightly beaten
1 tablespoon (20ml) milk
3/4 cup (78g) almond meal, extra
3/4 cup (165g) raw sugar
420g SPC ProVital Diced Apricots, drained
Recipe Method
Step 1
Preheat oven 220°C (fan forced 200°C). Cut each sheet of pastry into 4 squares.
Step 2
Beat cream cheese, sugar, almond meal and lemon rind until just combined. Combine egg and milk to create an egg wash. Brush over pastry squares.
Step 3
Combine extra almond meal and raw sugar and sprinkle 2 teaspoons onto the centre of each pastry square. Spoon into the centre of each pastry square a heaped tablespoon of cream cheese mixture and apricots. Fold the corners of the pastry into the centre, brush with egg wash and press the points together.
Step 4
Place on a lined baking tray. Brush with more egg wash and sprinkle with almond /sugar mixture. Bake for 15 - 20 minutes or until golden brown. Allow to cool slightly and dust with icing sugar to serve.
Nutrition Facts
Energy (kj) per serve: 1449
Protein (g) per serve: 7.18
Fat - Total (g) per serve: 17.7
Fat- Saturated (g) per serve: 7.5
Carbohydrate (g) per serve: 39.2
Sugar (g) per serve: 21.9
Dietary Fibre (g) per serve: 3.24
Sodium (mg) per serve: 223
Baked pastries can be frozen. Defrost in fridge for 1 hour. Warm in oven at 180°C (160°C fan-forced ) for 5 minutes.
