RECIPE OF THE WEEK: apricot and almond pastries

Apricot and almond pastries

Apricot and almond pastries

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A DELICIOUS treat for those with a sweet tooth.

INGREDIENTS:

250g puff pastry

plain flour, for dusting

50g reduced sugar apricot jam , warmed

4 apricots , halved, stoned and sliced

10g flaked almonds

2 tsp icing sugar

6 tbsp half-fat crème fraîche , to serve

METHOD:

1.Heat the oven to 200C/fan oven 180C/gas 6. Roll the pastry about 3mm thick. Cut 6 rectangles, approx 13 x 8cm.

2.Put the rectangles on a large baking tray lined with baking parchment. Brush apricot jam in the centre of each one, leaving a 1cm gap around the edge. Arrange 6-7 slices of apricot on each rectangle. Brush the apricots with jam. Sprinkle with flaked almonds.

3.Bake for 16-18 minutes, or until the pastry is puffed, golden brown. Dust with icing sugar and serve warm with the crème fraîche.