Abricotines

I've got an Italian uncle. Tonton Tony. This tonton of mine has a theory related to cakes and national traits. According to him, you only have to look at a baker's window to appreciated the national distinguishing features. Say for example, Italians are light and airy like their Panettone. Where does that leave Britons with their scones and bread-puddings? a friend suggested rich and spicy.
 

 

If you study a French boulangerie's display, you will notice brioches, pains aux raisins, pains au chocolat and abricotines, the last three share the same pastry base, puff pastry. If we apply Tony's stereotyping theory, we would quickly arrive to the conclusion that the French like variety but only at cosmetic level and deep-down they have a one-track-mind?
 

 

Making your own puff pastry will definitely change the taste of your pastries, on the other hand it's time consuming, so cheating is justified. While we are on the subject of finding an easier way, the same goes for custard, I often use powdered custard which I better with good vanilla. Baring this in mind, making Abricotines is doodle.

 

Cheat Abricotines

 

Makes 6.

 

Ingredients

150g ready to use puff pastry

Tin of abricot halves

custard

1 egg to brush

 

Method

Preheat the oven to 210C

roll out the puff pastry to a large square 30cm x 30 cm

divide into 6 squares of 10 x 10

turn any 2 opposite angles so that touch in the middle so that you obtain a rectangle with pointy ends

When your custard is ready, leave it to cool and spread a good amount on the rectangle.

Place two abricot halves on the custard.

Bring the pointy ends back.

Brush with the beaten egg.

Cook in the middle of the oven for 15 minutes.