Apricot Puffs
Ingredients
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Method
- Allow the pastry to defrost while preparing the filling by chopping the fruit and heating gently in the spread
- Roll the pastry out on a floured surface and cut it into 10 even squares
- Fold each square in half (point to point) to form triangles and make two small diagonal slits parallel to the edges
- Unfold the squares (there should be two pointed slits opposite one another in the middle of the square)
- Divide the filling mix equally between the pastries before folding the outer corners over towards the opposite slits
- Brush with melted soya marge and bake until golden
- Allow to cool and drizzle with icing if liked
Cooking Temperature: 200 degrees
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Cooking Time: 15 Minutes
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Serves: 10
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Keeps For: 3 days
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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