Ingredients:
1 Packet Puff Pastry dough defrosted
900 Gr – 1 Kg Apricots
150 Gr Brown Sugar
1 Tbsp Flour
1 Tbsp Cornstarch
Creamy Filling:
115 Gr Softened Cream Cheese
⅓ cup brown Sugar
1 Tsp Vanilla Extract
Method:
1 Place the apricots into simmering water for a few minutes until the skins are able to be peeled off.
2 Peel and remove the seed from the apricots and place them in a bowl with the sugar, cornstarch and flour.
3 Place your first Puff Pastry sheet that’s been slightly rolled out to fit the pan and fill it with the apricot mixture.
4 Top it with the second sheet on pastry dough and brush it lightly with egg and sprinkle with sugar.
Bake this on a very hot preheated oven that’s 230℃ for about 45 minutes until top is crisp and golden brown.
Pie Maker Method:
1 Place the Apricots into simmering water for a few minutes until the skins are able to be peeled off.
2 Peel and remove the seed from the Apricots
3 Return Apricots to pot and simmer until tender 4 – 5 minutes.
4 Strain Apricots and place them in a bowl with the sugar, cornstarch and flour.
5 Place base Puff Pastry sheet into the pie maker and fill it with the Apricot mixture and Cream Filling.
6 Place the top Pastry sheet on top and close the top cover and cook for 10 – 15 minutes.
