Apricot flaky pastry

Name: Apricot flaky pastry
Cook time: 20 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 3 frozen puff pastry slices (à 75 g); 125 ml Milk; 3 Egg yolk (Gr. M); 3 TABLESPOONS Sugar; Two pck. Bourbon vanilla sugar; 1 TABLESPOON Cornstarch; 12 Apricot halves (tin); 7-10 Tbsp Cling film; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
100 mins

Ingredients

Servings: 6

3 frozen puff pastry slices (à 75 g)
125 ml Milk
3 Egg yolk (Gr. M)
3 TABLESPOONS Sugar
Two pck. Bourbon vanilla sugar
1 TABLESPOON Cornstarch
12 Apricot halves (tin)
7-10 Tbsp Cling film
baking paper

Directions

1
Defrost the dough sheets side by side. Bring milk to the boil, stir 2 egg yolks, sugar and vanilla sugar until creamy, stir in starch. Pour milk into the egg yolk mixture. Pour into the pot, stir and let it thicken for about 3 minutes at medium heat. Pour into a bowl and let it cool down a bit.
2
Roll out puff pastry sheets rectangularly (each 10 x 20cm) and cut them in half crosswise. Spread with vanilla cream, leaving a margin (approx. 1/2 cm) all around.
3
Whisk 1 egg yolk with 2 tablespoons of water. Place 1 apricot in each of 2 opposite corners of the dough squares, beat free corners over it and brush with egg yolk mixture. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer) for approx. 20 minutes. Let them cool down.