Mum and I tried this recipe on Easter Monday from The Australian Women's Weekly Baking Puffs and Pastries cookbook which didn't turn out looking like it was suppose to!
For the base, you need 2 sheets of butter puff pastry which I managed to cut 20 rather than 18 rounds measuring 7cm in diametre. Using a 5cm cutter, mark a ring on each pastry round without cutting it all the way through. Drain a 1kg can of apricot halves in natural juice and set aside.
I love creme patissiere and can eat it on its own! In a small saucepan, heat 2/3 cup of milk, 1/4 cup castor sugar and 1 teaspoon of vanilla extract. In a heat proof bowl, whisk 1 tablespoon of cornflour and 2 egg yolks, and slowly add the milk mixture. Return the mixture to the saucepan and whisk until the mixture thickens. Remove from heat and allow to cool for 2 hours, and resist the temptation to eat it!
|Drop 1 teaspoon of creme patissiere in the pastry centre caption|
|Top with apricot and brush with lightly beaten egg|
In a 180*C oven, bake the pastries for about 20 minutes or until golden brown. Glaze with 1.5 tablespoons of warmed apricot jam (ours are home made). I was a little disappointed that my pastries didn't look like the picture with the puffed up sides, but they were nonetheless delicious!