4 15 mins
Print Recipe

Apricot and Cream Cheese Pastries


  • 125g spreadable cream cheese
  • 1 ½ tbsp icing sugar
  • ½ tsp vanilla extract
  • 2 sheets frozen puff pastry, thawed
  • 825g can SPC apricot halves in juice, drained, retaining ½ cup (see tip)
  • 1 egg, whisked
  • 1 tbsp sugar
  • Icing sugar for dusting


  1. Preheat oven to 180°C fan-forced (200°C conventional). Line two oven trays with baking paper.
  2. In a small bowl, mix cream cheese, icing sugar and vanilla together until smooth.
  3. Cut each pastry sheet into quarters. Spread 2-3 tsp cream cheese mixture diagonally across each pastry square.
  4. Arrange 3-4 apricots, cut side down, over filling. Fold two corners in over apricots, brush one side with a little egg and press together gently.
  5. Place pastries onto trays. Brush each with a little whisked egg. Sprinkle evenly with sugar.
  6. Bake 15-20 minutes until pastries are golden brown. Transfer to a wire rack to cool. Dust with icing sugar before serving.


Apricot and Cream Cheese Pastries

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