Chaussons feuilletés aux abricots

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  • In these turnovers, jam, liqueur and the chopped kernels of apricots intensify the fruity flavour of the filling

    Serves 4-6 (Makes 12)
    375g puff pastry, chilled 6 fresh apricots or 411g can apricots in syrup, drained 4 tbsp apricot jam 2 tbsp apricot or peach schnapps or liqueur 25g icing sugar, sifted

    Step 1) Pre-heat the oven to 220°C, Gas Mark 7. Roll out the pastry on a floured surface to a thickness of 3mm. Cut out circles using a plain 15cm cutter, then roll each gently in one direction to create 18cm ovals.

    Step 2) To make the filling, halve and pit the apricots. Smash 8 of the pits with a meat hammer. Retrieve the white kernels and chop these finely. Cut each apricot half into four. If using canned apricots, chop and crush 6 hazelnuts or almonds and sprinkle with 1 teaspoonful of almond extract.

    Step 3) Stir the jam and liqueur together to make a glaze. Set 4 pieces of apricot on one half of each pastry oval, drizzle with some glaze-mix and scatter with chopped kernels. Brush the pastry edges with water, fold the lid over the fruit and press closed. Scallop the pastry edges. Continue until all the pastry, kernels and fruit are used up.

    Step 4) Slide the pastries onto a lightly oiled oven sheet and brush with the remaining glaze. Use a sharp knife to cut 3 or 5 decorative curved slashes on the top of each turnover. Bake towards the centre of the oven for 22-25 minutes or until the pastries are dark, puffed and aromatic. Serve hot, warm or cool, dusted with icing sugar.

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