- butter for greasing
- 2 x 375g ready rolled puff pastry sheets
- Plain flour for dusting
- 2 free-range eggs
- 150g good-quality vanilla custard
- 2 tbsp creme
- 1 tsp golden caster sugar, plus extra to sprinkle
- 400g tinned apricots in syrup, drained, syrup reserved
- Small handful flaked almonds
- Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the creme and sugar.
- Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
- Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.
- Meanwhile, pour the reserved syrup into a pan and bubble until sticky and thickened. Use to brush over the top of the puffs as a glaze.
PER PUFF 244kcals, 13.9g fat (5.7g saturated), 5.8g protein, 25.6g carbs, 13g sugar, 0.4g salt
Chef’s tip: Use the pastry trimmings to make cheese straws. Serve any leftover puffs the next day.