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Apricot Custard Danish Pastries !
Ingredients
  • ⅔ cup Pauls Double Thick Vanilla Custard
  • 410g can apricot halves in syrup
  • ⅔ cup almond meal
  • 3 sheets frozen puff pastry, just thawed
  • 1 egg, lightly beaten
  • 1 cup pure icing sugar, sifted
  • 1½ tablespoons boiling water
Steps
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