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Apricot and hazelnut pastries

Name: Apricot and hazelnut pastries
Total time: 35 min
Ingredients: Jus-Rol croissant dough 350g pack; ready-made fresh custard 8 tbsp; egg yolk 1 large; apricots 6, halved and stoned (or 12 halves from a tin, drained); demerara sugar 6 tsp; ground cinnamon ½ tsp; hazelnuts 25g, toasted and finely chopped

35 minutes
makes 6
Easy

Check out these flaky apricot pastries with creamy fresh custard and sweet apricots, the perfect weekend breakfast treat ready in 35 minutes

Published: July 6, 2018 at 10:49 am

Ingredients

Jus-Rol croissant dough 350g pack
ready-made fresh custard 8 tbsp
egg yolk 1 large
apricots 6, halved and stoned (or 12 halves from a tin, drained)
demerara sugar 6 tsp
ground cinnamon ½ tsp
hazelnuts 25g, toasted and finely chopped

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and separate out into the 6 triangles. Mix the custard with the egg yolk, then divide spoonfuls into the middle of each pastry triangle. Top with two apricot halves, then fold up and pinch together the triangle’s three points over the fruit to enclose loosely. Repeat with the other 5 pastries and carefully transfer to 2 baking-paper-lined baking sheets, keeping the pastries well spaced apart.
Step 2

Mix together the sugar, cinnamon and hazelnuts, then sprinkle over the pastries. Bake for 15-20 minutes or until golden and crisp – eat while warm.