Puff Pastry with Apricot

For the puff pastry with apricot, first separate the egg. Put the egg yolk in a medium bowl and whisk together with the cream cheese, the custard powder and the sugar to a creamy mass. The egg whites will be needed later to brush the puff pastry pockets.

Now roll out the puff pastry and divide into 4 equal parts. The dough can be left on the supplied butter paper, this also serves as baking paper for the oven.

Spread a spoonful of apricot jam on the entire surface of the puff pastry, except for a 1 cm gap at the edge, and sprinkle with the grated hazelnuts.

Now spread a quarter of the cream cheese custard cream on each half of the puff pastry and top with the sliced apricots. Fold the opposite half over the top and seal the edges of the pastry with your fingers, pressing lightly.

Whisk the egg white with a fork and brush the puff pastry with apricots. Then make several diagonal cuts in the surface with a knife and bake in the preheated oven at 225 °C on the penultimate rack for 10-13 minutes.

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