Move over apples, it's the season for apricots! This crisp and flaky pastry turnover will bring out the summer flavours you know and love.
1 sheet puff pastry, thawed
3-4 apricots, sliced and stones removed
1 tablespoon arrowroot
2 tablespoons sugar
1 teaspoon vanilla paste
1 tablespoon lemon juice
1 tablespoon demerara sugar
1 egg, beaten lightly, mixed with 1 tablespoon water
Icing sugar for dusting
1. Pre heat oven 200°C.
2. In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. Set aside for 10 minutes.
3. Place pastry on a lightly flour surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle.
4. Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden.
5. Serve dusted with icing sugar.
Recipe courtesy of Summerfruit Australia.