Apricot Puffs

Ingredients

  • 1 500g block of Jus-Rol puff pastry
  • 10g Soya marge
  • 1 Batch of apricot spread
  • 60g Dried apricots
  • 200g Apple
  • 50g Icing sugar (beat with 1 tbsp lemon juice to form glaze)

Method

  1. Allow the pastry to defrost while preparing the filling by chopping the fruit and heating gently in the spread
  2. Roll the pastry out on a floured surface and cut it into 10 even squares
  3. Fold each square in half (point to point) to form triangles and make two small diagonal slits parallel to the edges
  4. Unfold the squares (there should be two pointed slits opposite one another in the middle of the square)
  5. Divide the filling mix equally between the pastries before folding the outer corners over towards the opposite slits
  6. Brush with melted soya marge and bake until golden
  7. Allow to cool and drizzle with icing if liked

Cooking Temperature: 200 degrees

Cooking Time: 15 Minutes

Serves: 10

Keeps For: 3 days

Tips and Comments

  • These make for an indulgent breakfast treat on special days or mid-morning snack at pretty much any time!
  • See Not-Dairy for details of the pastry and soya marge