Apricot and Pistachio Danishes

Method

1. To make the cream cheese filling, place all ingredients in a bowl and beat with electric hand beaters until combined and smooth (approximately 2-3 minutes). Refrigerate until ready to use.
2. Preheat oven to 200°C fan forced (220°C conventional). Unroll the pastry and cut into 6 x 13.5cm squares. To make the kite shape, fold one of the squares diagonally to make a triangle. With the folded edge towards you, cut a 1cm wide border along each angled side, slicing from the folded edge towards the tip of the triangle but don’t cut all the way to the tip. Open back out to a square then pull each free tip to the opposite corner to create a kite twist. Repeat with remaining pastry squares.
3. TIP: If the pastry becomes too soft while making the kite shapes, place squares in the freezer for 10 minutes to make them easier to work with.
4. Place kite shaped pastry on a lined baking tray, spaced apart and glaze the edges with beaten egg. Spoon a tablespoon of cream cheese mix into the centre of each pastry square (don’t overfill or it will spill over the pastry while cooking) and top with apricot halves. Place pastries in the oven, turn down the temperature to 180°C and bake for 20 minutes or until risen and golden.
5. Remove from oven and while warm, brush with apricot jam and sprinkle with chopped pistachio.