Apricot bags


- 150g soft apricots (about 6/7 pieces)
- Water
- 1 puff pastry rectangular
- Dessertwear
- 2 egg yolks

Cut the apricots into pieces and free from the cores.
Then simmer softly in a pan with little water and season with the desurance.

Stick out of the dough rondels and fill in half with the apricot compote, then molds to a crescent, the ends of the end of moistening with water and compressed with a fork.
Brush with the egg yolk and bake at about 200 ° degrees for 12-15 minutes until they are beautiful golden brown.

Maybe dust with powdered sugar.

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