Ingredients
Serves: 8
- 2 sheets of frozen puff pastry (thawed)
- 16 canned apricot halves
- 3 egg yolks
- 1/4 cup peanut butter (I used crunchy style)
- 1/4 cup plain flour
- canola oil for greasing
- Milk to brush pastry
- Icing sugar for dusting
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 200 degrees c. Place baking paper on a large oven tray spray with canola oil
- Using an electric beater mix egg yolks & caster sugar till light and creamy.
- Add peanut butter and continue to beat until well combined.
- Cut each sheet of pastry into 4 squares so that you have 8 squares in total.
- Divide peanut butter mixture evenly between pastry squares and spread to edges.
- Place 2 apricot halves in each square diagonally in center
- Fold the 4 corners of each square into the center to cover apricots.
- Brush with milk or egg wash.
- Place in oven and bake for 20 minutes or until pastry is puffed and golden.
- Dust with icing sugar Serve hot or cold.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
0
loved this recipe - so simple and yet elegant - 03 Jul 2012
0
This recipe is also nice with melted chocolate and strawberries. - 10 May 2013 (Review from Allrecipes UK & Ireland)