Sweet Puff Pastries

We used apricots that were soaked in Amaretto and a rhubarb compote. With ready to roll puff pastry, we cut out circles and put the apricots and rhubarb mixture in the middles and put another circle on top (as lids) and sealed with some water. We then glazed the pastries with egg yolks and dusted them all with icing sugar and a sprinkle of caster sugar.

We let them bake in the oven for 12-15 mins until golden brown.We served them with good scoop of vanilla ice-cream.