Preheat oven to 350° F / 175° C
Roll dough to 1/2; 3 1/2 in round cookie cutter; roll on sugar surface - flour top; into oval; don’t roll the top and bottom edges.
Place on parchment paper - sugar side up.
Place a large spoonful of crème pâtissière in the middle.
Cut apricots in half and place each half in center over crème pâtissière.
Bake for 25 - 30 minutes till golden brown.
Paint apricots and pastry dough with apricot glaze.
Ingredients
Directions
Preheat oven to 350° F / 175° C
Roll dough to 1/2; 3 1/2 in round cookie cutter; roll on sugar surface - flour top; into oval; don’t roll the top and bottom edges.
Place on parchment paper - sugar side up.
Place a large spoonful of crème pâtissière in the middle.
Cut apricots in half and place each half in center over crème pâtissière.
Bake for 25 - 30 minutes till golden brown.
Paint apricots and pastry dough with apricot glaze.
Notes
A breakfast treat!