for 6 pieces

Filling

3 tbsp	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
300 g	apricots, cut into pieces

Parcels

1	puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm)
1	egg white, beaten
1	egg yolk, beaten

How it's done

Filling

Combine the sugar and vanilla seeds, mix with the apricots.

Parcels

Roll out the dough, cut off two 1 cm strips from the long edges and two 2 cm strips from the short edges, chill the strips ready for decoration. Cut the dough into six 12 x 12 cm squares. Spread the filling in the centre of the squares, brush the edges with a little egg white. Fold two tips together on the diagonal, press the edges together, squeezing out any trapped air. Seal the edges well using a fork. Decorate with the chilled dough strips, chill for approx. 15 mins. Brush the parcels with egg yolk.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the apricot parcels to cool on a rack.

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