Roll out the puff pastry on a floured surface.
Cut out circles about 10–12 cm (4–5 inches) in diameter.
Place them on a baking tray lined with parchment paper.
Spoon about 1–2 tablespoons of pastry cream into the center of each circle.
Arrange two apricot halves (cut side down) on top of the cream.
Gently fold the edges of the pastry slightly inward.
Sprinkle with a little sugar if desired.
3. Bake
Bake at 180°C / 350°F for 20–25 minutes, until the pastry is golden and puffed.
4. Finishing touch
Warm the apricot jam slightly and brush it over the fruit and cream to give a glossy finish.
Let cool on a wire rack.
🍊 Tips
You can replace apricots with peaches, pears, or apples depending on the season.
For an oriental touch, sprinkle ground almonds or chopped pistachios before baking.
Would you like me to make this version formatted for a cookbook or restaurant menu (with a more elegant tone and layout)?
