Some skill required
Apricot and Custard Bow Ties
4
Serves
20 mins
Prep Time
20 mins
Cook Time
Ingredients
For the Apricot and Custard Bow Ties
- 1 sheet puff pastry
- 1 egg — lightly beaten
- 3 tablespoons bought thick vanilla custard
- 9 canned apricot halves — halved again
- 1 tablespoon apricot jam, warmed
Method
For the Apricot and Custard Bow Ties
- Preheat the oven to 200°C (180°C fan baked).
- Line a baking tray with baking paper.
- Cut the pastry into 3 equal strips. Then cut each strip into 3 squares.
- For each bow tie, brush each pastry square with a little of the egg.
- Place a little custard at the centre of the square
- Arrange 2 pieces of apricot, cut side up over the custard.
- Fold two opposite pastry corners over the filling to enclose. Secure with a toothpick.
- Place the pastries on the lined baking tray and brush with the remaining egg.
- Bake for 15 minutes or until golden and puffed. Cool for 5 minutes.
- Remove the toothpick and brush each bow tie with the apricot jam.