| Lay out the thawed Puff Pastry Dough on a flat surface.
Using a table fork prick it evenly all over from side to side. It
should measure 10” x 9”. With a pizza cutter cut in half so
the two pieces are 5” x 9”. Cut each half into four strips,
each about 2-1/4” x 5”. |
| Lay the eight strips onto a parchment covered
baking pan, spacing evenly. Using a pastry bag with a flat tip dress
each rectangle with a flat ribbon of cold pastry cream lengthways
down the middle of the strip. |
| Arrange 1-1/2 ounces of the drained apricots on top
of the pastry cream. Pressing fruit into the pastry cream. |
| At this point the pastries can be stored overnight
in the refrigerator if so desired. |
| In a hot oven of 450°(F) degrees bake
for 15 minutes reducing to 325°(F) and finishing for 25
to 30 minutes till crust is golden brown on the bottom and apricots
are starting to brown. |
| Right out of the oven brush the pastries with hot
apricot glaze, coating the fruit and the top side of the pastry dough. |
| For decoration sift lightly with powdered sugar just
before serving. |
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