About this recipe:This is a unique, delicious and easy recipe for puff pastry turnovers. The peanut butter base is super delicious, and topped with tinned apricot halves you cannot go wrong. Kids will especially love these.
3 egg yolks
2-4 tablespoons caster sugar
4 tablespoons peanut butter
2 sheets puff pastry
16 tinned apricot halves
4 tablespoons plain flour
oil for greasing
milk to brush pastry
icing sugar for dusting
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Place baking parchment on a large baking tray and coat with a little oil.
Using an electric beater mix egg yolks and caster sugar till light and creamy. Add peanut butter and continue to beat until well combined.
Cut each sheet of pastry into 4 squares so that you have 8 squares in total.
Divide peanut butter mixture evenly between pastry squares and spread to edges.
Place 2 apricot halves in each square diagonally in centre. Fold the 4 corners of each square into the centre to cover apricots. Brush with milk or egg wash.
Place in oven and bake for 20 minutes or until pastry is puffed and golden. Dust with icing sugar. Serve hot or cold.