Easy recipe Cheat’s Apricot Danish

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three hundred g Fresh Ricotta three tbsp Icing Sugar one tsp Vanilla Essence two sheets Frozen Puff Pastry, thawed two x four hundred and ten g cans Apricot Halves, drained one Coles Free Range Egg, lightly beaten Icing Sugar, to dust Preheat oven to one hundred and eighty°C or about one hundred and sixtyºC fan. Line two baking trays with non-stick baking paper. Combine, ricotta (Recipes by ingridients ricotta) icing sugar and vanilla until smooth. Cut each sheet of pastry (Recipes by ingridients pastry) into quarters. Cheat’s Apricot Danish. Spread about two tbsp of ricotta (Recipes by ingridients ricotta) mixture diagonally across each square. Cheat’s Apricot Danish. Halve apricots and arrange, cut side down, over. ricotta (Recipes by ingridients ricotta) Fold two corners in over the apricots and press together gently. Arrange on baking trays and brush pastry (Recipes by ingridients pastry) with egg. Bake for about fifteen-about twenty mins, or until golden brown. Place onto wire racks to cool. Cheat’s Apricot Danish. Dust with icing sugar and serve. .