Apricot Croissant

Process	Instructions
1. Roll	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.
2. Dispense	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.
3. Garnish	Garnish the ends of each line of pastry cream with an apricot half.
4. Foldover	Fold the egg washed tips over each other until they overlap slightly and pinch together to seal them tightly together.
5. Brush	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.)
6. Glaze	After cooling brush the apricots with warm glaze using a small pastry brush.
Additional Comments:	Can be frozen before proofing. Cover well.

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