Steps
- Cover 340g of dried apricots with 2 cups of boiling water, adding more only if needed to cover. Soak for 5 minutes, drain, and cut into quarters.
- Microwave ½ cup of apricot preserves and 1 teaspoon of vanilla extract for 20-30 seconds, until softened. Stir into the apricots.
- Preheat the oven to 400°F / 205°C. Beat 1 egg with 1 tablespoon of water. On a floured surface, roll each half of 490g of thawed puff pastry to a 10in / 25cm square.
- Cut into 5in / 12.5cm squares, place on lined baking sheets, and brush lightly with egg wash. Divide the apricot filling among the centers.
- Pinch the pastry edges up around the filling, leaving the centers slightly open. Brush with the remaining egg wash and bake for 20 minutes, until golden; cool before serving.