apricot danish (cheats version)

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted, cut in quarters

6 -8 apricots, halved

1 tsp vanilla paste

1 tbsp caster sugar

1/2 cup Cream Cheese, room temperature

1/2 cup smooth Ricotta

2 tbsp caster sugar, extra

1 tsp vanilla paste, extra

Zest of a lemon

1 egg, beaten

method:

Step 1: Pre-heat oven to 180°C.

Step 2: In a small saucepan, place apricots, 1tbsp sugar and 1tsp vanilla paste over low heat and simmer for 10 minutes until apricots are soft. Cool completely.

Step 3: In a small bowl, mix the ricotta, cream cheese, caster sugar, vanilla and lemon zest.

Step 4: In the middle of each square of pastry place a spoonful of ricotta mixture and top with a spoon of apricot.

Step 5: Make a cut from each corner to mixture and fold one edge into the middle and on top of the mixture. Repeat with each corner - this will give you a pinwheel/star effect.

Step 6: Brush with the egg wash and place onto a lined tray.

Step 7: Bake for 25mins or until golden and the pastry is cooked through.

Sprinkle with icing sugar, or make a simple icing by mixing some icing sugar with lemon juice.