Ingredients
Crème pâtissière
Method
1.To make crème pâtissière, bring milk, sugar and extract to the boil in small saucepan. Meanwhile, blend cornflour and egg yolks in medium heatproof bowl; gradually whisk in hot milk mixture. Return mixture to pan; stir over medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap; refrigerate 2 hours.
2.Preheat oven to 180°C/350°F. Grease and line two oven trays with baking paper.
3.Cut 9 x 7cm (2¾-inch) rounds from each sheet of pastry; place on trays. Use a 5cm (2-inch) cutter to mark a ring on each round of pastry; do not cut all the way through.
4.Drop a level teaspoon of crème pâtissière in centre of each round of pastry; top with an apricot half. Brush pastry with a little egg.
5.Bake pastries about 20 minutes or until browned lightly. Brush warm pastries with jam.
You might have a few apricot halves left over; you only need 18 apricot halves for this recipe.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door