Recipes

Ingredients

• 200g Australian Gold or South Cape Apricot & Almond cream cheese
• 3 frozen puff pastry sheets, thawed
• 12 apricot halves
• 1 egg, lightly beaten
• icing sugar, for dusting   

Method

Soften cream cheese to a spreadable consistency using a butter knife. Cut each pastry sheet into four squares. Cut each apricot into four. Spread one half of each pastry square with cream cheese and top with four slices of apricot. Turnover pastry to enclose, forming a rectangle and gently press edges together with a fork. Place on an oven tray, brush with egg and bake at 220°C for 10 minutes until puffed and golden brown. Serve dusted with icing sugar.

Tips:

• Turnovers can also be made into triangle shapes by folding over diagonally.
• To make a strudel, cut one pastry sheet in half and lay on top of each other on an oven tray. Spread with cream cheese and top with apricot halves. Cut the other pastry sheet into a rectangle slightly bigger than the bottom sheets and cut decorative slits across the centre. Place pastry on top of apricots and gently press edges together. Brush with egg and bake at 220°C for 25 minutes.