Apricot Crumble Wraps

Ingredients

Puff pastry sheets

2

Unsalted butter, cold and cubed

1/2 cup

Brown sugar

1/2 cup

All-purpose flour

1 cup

Cinnamon

1 teaspoon

Lemon juice

1 tablespoon

Granulated sugar

1/4 cup

Apricots, chopped

2 cups

Egg

1, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped apricots, granulated sugar, lemon juice, and cinnamon. Stir until the apricots are well coated. Set this mixture aside for the flavors to meld.
3. In another bowl, combine the all-purpose flour and brown sugar. Add the cold, cubed butter and work it into the flour using your fingers until the mixture resembles coarse breadcrumbs. This is your crumble topping.
4. Unroll the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 6 equal squares.
5. Spoon an equal amount of the apricot mixture onto the center of each puff pastry square. Generously sprinkle the crumble mixture on top of the apricot filling.
6. Fold the corners of each puff pastry square towards the center to create a wrapped parcel. Ensure the edges are well sealed to prevent any leakage.
7. Place the wrapped parcels onto the prepared baking sheet. For a beautiful golden finish, lightly brush the tops of each parcel with the beaten egg.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the crumble is crispy.
9. Remove the pastries from the oven and allow them to cool for a few minutes before serving. These Apricot Crumble Wraps are best enjoyed warm!