Apricot Orange Puff

Serves 4


Ingredients:

1 sheet ready-rolled puff pastry
200g can apricot halves in natural juice
½ cup (125g) cream cheese
3 tsp caster sugar
1 tsp orange zest
1 egg white, lightly beaten
2 tsp sugar
1 tbsp apricot jam
icing sugar, to dust


Method:

1. Preheat the oven to hot 220°C (425°F). Cut the pastry sheet into four squares. Lift four of the apricot halves out of the tin with a slotted spoon and drain well.
2. Place the cream cheese, sugar and orange zest in a bowl and mix well. Divide the mixture into four and spread evenly over each of the pastry squares, leaving a 1cm border all around. Place one apricot half, cut-side-down, in the centre of each pastry square and brush the edges of the pastry with a little water. Bring the corners together in the centre to form a pyramid and seal the bottom half of the edges by pinching them together. Fold back the top of the pastry corners to reveal the filling.
3. Brush the pastry with egg white, sprinkle with sugar and bake for 10 minutes, or until puffed and golden brown. Glaze with warmed apricot jam and lightly dust the edges with icing sugar. Serve warm.

Nutrition per serve:
Protein 7g;
Fat 20g;
Carbohydrate 30g;
Dietary Fibre 1.5g;
Cholesterol 40mg;
1365 kj (326 cal)