These rather ugly looking things are the bits of puff pastry left over after making apricot turnovers. I got the idea from some cooking show I saw just a bit of (Rachel Khoo maybe?). I layered the pastry bits on top of each other, with jam in the middle; this jam was Valentina, from Just Add Moonshine. Then I baked it for… I’m not sure how long. Probably not quite long enough since they didn’t brown very much, but it was a very tasty way of using the scraps and it meant that I didn’t feel guilty about throwing them away. Nom.
(In the cooking show version, she was making the pastry layer of a tartlet; each layer was much bigger, of course, and they were all the same size; and then she froze it for a while so it stuck together better. After cooking she piped cream+yoghurt in little blobs, and then added something else too – orange maybe. The jam she used was a very quick, cheat’s marmalade.)
I discovered that I still had some stewed apricots in the freezer… from last summer… so I figured I really needed to do something with them. And because I’ve recently been on an Australian Road Trip, I have recently been to a couple of Australian bakeries, which means I’ve been reminded of my passionate but suspicious love affair with The Turnover.
Thus, apricot turnovers.
These are little turnovers; I got four rounds from each sheet of puff pastry (using a small bowl as a template). Baked in the oven at 200C for about 20 minutes. I didn’t brush the pastry with anything, but I did put some cardamom and pistachio sugar on top. It’s the first time I’ve used said sugar, since I’ve been Saving It For Something Special which, as we all know, is a stupid idea.
They were delicious. I baked four, and froze another eight (uncooked). That was using… I don’t remember how many apricots. It was a full take-away container, anyway, which I’d left to drain in a sieve overnight.