Fun with puff pastry: easy apricot turnovers and mini chocolate croissants

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On Winter weekends I like to do what I can to improve my baking skills.  This particular Sunday I decided to make apricot turnovers and a few mini chocolate croissants.

If you have ready-made puff pastry in the freezer and a tin of fruit in the cupboard, you’ve got all you need for a yummy, yet simple and quick winter breakfast or dessert.

Mum accidently ate a mini chocolate croissant that I was keeping for Spider Boy’s breakfast the next day.

“It wasn’t worth the calories… but then I’m not a pastry person” Mum said when I asked her about it.

Well I AM a pastry person, and take my word for it…  warm puff pastry with fruit or chocolate is the way to go.

I have no idea of the calories. I would give up sugar (quelle horreur!) before I’d ever count a calorie – I am just not a maths person (although I can just about handle the geometry needed when working with sheets of puff pastry).

Easy apricot turnovers

Ingredients

2 sheets of frozen puff pastry

1 can apricots (or apple, cherry or whatever takes your fancy)

1 egg, beaten

a bit of sugar

a bit of butter

Method

1. Preheat oven to 180C

1. Defrost 2 sheets of puff pastry for 10 minutes at room temperature.

2. Cut each sheet of pastry into four squares.

3. Place a heaped tablespoon of fruit in the middle – not too much fruit or it will burst out when cooking. Best to leave about 2cm between the fruit and the edge of the pastry.

4. Fold over the pastry square into a triangle and pinch the edges together. Make pretty markings on the pastry with a fork (it’s like art).

6. Line a baking tray with baking paper and butter it. Brush some beaten egg over the uncooked turnovers so the finished product is golden and shiny when baked. Place a few little cuts in the pastry top to let out steam when cooking. You can sprinkle a bit of sugar over it if you wish. Leave a couple of centimetres between each pastry on the tray, otherwise they’ll join together like mine did.

7. Bake at 180C for about 15 minutes (until golden brown).

Serve warm with custard, vanilla ice cream, or whipped cream.

Makes 8 turnovers

Mini chocolate croissants

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Ingredients

1 sheet puff pastry, defrosted

a handful of choc buttons (about 20) or four tablespoons Nutella (or other chocolate spread)

1 beaten egg

a bit of sugar

Method

1. Preheat oven to 180C

2. Cut sheet of defrosted puff pastry into two rectangles, then cut each rectangle into a long triangle.

3. Place four choc buttons near base of each triangle (about 2cm away from edge).

4. Roll up triangles from base to tip, with choc buttons inside. Fashion into classic croissant shape.

5. Eat one choc button for each mini croissant you roll up. I’ve factored in one choc button sneaky nibble per croissant in my ingredients list.

6. Brush with some of the beaten egg and sprinkle with sugar if you like.

7. Bake, as per the apricot turnovers, at 180C for about 15 minutes (until golden brown).

Makes 4 mini chocolate croissants.

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