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Apricot Bouchees

ingredients

makes 18
puff pastry using 200 g flour
flour for rolling out
1 X 375 g (13 oz) can apricot halves
125 ml whipping cream
1 tbsp caster sugar (superfine granulated)

method

1. Heat the oven to very hot, 230°C, Gas 8.

2. Roll out the pastry 1 cm thick on a lightly floured surface and cut into rounds using a 7 cm pastry cutter.

3. Using a 5cm cutter, make a light incision on each round.

4. Bake for 10 minutes, or until well risen and golden-brown.

5. Cool completely. Lift out the top layer of pastry within the ring and scoop out any uncooked paste beneath, making a hollow case.

6. Drain the apricots. Place half an apricot, round side down, in each case.

7. Whip the cream and sugar together until stiff, and pipe a rosette on each apricot.

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