Proudly supported by
Juicy apricot halves and sultanas coated with brown sugar, stuffed into a golden pastry envelope, and drizzled with a milky, icing sugar topping
825 g can apricot halves in natural juice
½ cup sultanas
1 tbsp brown sugar
3 sheets reduced-fat puff frozen pastry sheets, thawed
1 tbsp milk
½ cup icing sugar mixture
- Drain apricot halves, reserving 3 tsp of the juice. Chop apricots coarsely. Place in a large bowl with sultanas and brown sugar. Mix to combine.
- Cut puff pastry sheets into quarters. Divide apricot mixture in centre of squares. Fold in corners of pastry to meet in the middle. Twist to seal. Place pastries on two oven trays lined with baking paper. Brush with milk.
- Cook in a hot oven (200C) for about 25 minutes, or until golden and crisp. Remove. Transfer to a wire rack. Stand until cold.
- Place icing sugar mixture and reserved juice in a medium bowl. Stir until smooth. Using a large spoon, drizzle over cold pastries. Stand for 5 minutes, or until icing is set.