Apricot Pockets Recipe

Directions

1. 1
   Preheat your oven according to the instructions on the puff pastry packaging.
2. 2
   For the pudding filling: Heat the milk in a saucepan until warm (not boiling). In a bowl, mix egg yolk, cornstarch, and sugar until smooth. Slowly pour the warm milk into the egg yolk mixture while stirring constantly. Pour the mixture back into the saucepan and heat it over medium heat, stirring constantly, until the pudding thickens. Stir in the vanilla extract and let the pudding cool.
3. 3
   Cut the rolled puff pastry into six equal squares.
4. 4
   Place ample amounts of pudding in the center of each square and distribute it evenly.
5. 5
   Fold each corner of the square towards the center, creating a „pocket“. Gently press the edges together to seal.
6. 6
   Place half an apricot with the cut side down in the center of each pocket and press it slightly.
7. 7
   Brush the top of the pockets with the egg yolk-cream mixture.
8. 8
   Bake the apricot pockets at 180°C (356°F) convection for about 25 minutes, until they are golden brown and crispy.
9. 9
   Allow the pockets to cool slightly before dusting them with powdered sugar.