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Banana Apricot Puffs

ingredients

serves 4
212 g (7 1/2 oz) packet frozen puff pastry, thawed
2 firm bananas
60 ml (4 tbsp) apricot jam
15 ml (1 tbsp) lemon juice
milk, for glazing sugar, for dredging

method

1. On a lightly floured surface, roll out the pastry very thinly into a large square. Cut into four small squares.

2. Peel and slice the bananas and combine with the jam and lemon juice.

3. Dampen the edges of the pastry, divide the bananas between the pastry squares and fold the pastry into triangles. Seal well and 'knock up' the edges.

4. Brush with milk, dredge with sugar and place on a dampened baking sheet. Bake until puffed and golden, about 15 minutes.

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