| Roll out the finished piece of cold croissant dough
to a size of approximately 8" by 24" Cut down the center into
two - 24" strips. Cut strips into six pieces, each should be about
4" x 4". Cover and chill so the dough squares can relax for 20-30
minutes Note: The squares may shrink some but they can be rolled more
to the size of 4" by 4" if needed. |
| Using a pastry bag draw a line of pastry cream in
a diagonal across each square of dough. Using a pastry brush dap the
other two tips with eggwash. |
| Garnish the ends of each line of pastry cream with
an apricot half. |
| Fold the egg washed tips over each other until they
overlap slightly and pinch together to seal them tightly together. |
| Arrange on baking paper. Brush top and sides liberally
with egg wash. Proof until double in size. Bake @ 400°(F) until
golden brown.(15-18 minutes.) |
| After cooling brush the apricots with warm glaze using a small pastry brush. |
| Can be frozen before proofing. Cover well. |
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