- 400 g puff pastry
- 1 egg, thoroughly beaten with a little cold milk
- 2 x 410 g cans Rhodes Apricot Halves in Syrup, drained
- 125 ml (½ C) Rhodes Apricot JamSuperfine, melted
- Lightly roll out the pastry on a floured surface and using a cookie cutter or bowl, cut out 6 large circles from the dough.
- Lightly score the pastry with the back of a knife about 1 cm in from the circles’ edges to help them puff up during baking.
- Now transfer the pastry to a greased baking sheet and brush lightly with the egg mixture.
- Bake in a preheated oven at 210 °C for 15 minutes or until crisp and golden. Take out of the oven and remove and discard the inner pastry circle.
- Pile the Rhodes Apricots into the centre of each pastry, brush the apricots with Rhodes Apricot Jam and sprinkle to taste with castor sugar.
- Grill under the oven grill or use a blowtorch to caramelise the tops of the apricots. Serve with a dollop of thick cream or vanilla ice cream.
Instead of apricot, try using Rhodes Sliced Peaches topped with Rhodes Granadilla pulp. You can also add a thick layer of custard to the pastry cases before you pop in the fruit.