Apricot bags

Ingredients:

– 150g soft apricots (approx. 6/7 pieces)
– Water
– 1 rectangular puff pastry
– Dessert spice
– 2 egg yolks

Cut the apricots into pieces and remove the seeds.
Then simmer until soft in a pan with a little water and season with the dessert spice.

Cut out roundels from the dough and fill half of them with the apricot compote, then shape them into a half-moon, moisten the ends a little with water and press them together with a fork.
Brush with the egg yolk and bake at approx. 200° degrees for 12-15 minutes until they are nice and golden brown.

If necessary, dust with powdered sugar.