Ingredients
320 g / 11 oz Wheat starch
50 g /1.76 oz Sugar
320 g / 11 oz Butter
Yolks

Preparation
Roll puff pastry dough to 40 x 50 cm. Cut into four 10 cm wide strips. Melt butter and brush on dough. Lay strips of dough on top of each other. Roll dough up lengthwise. Cut into 8 pieces. Lay pieces aside. Roll each piece into oval shape, starting from center to approximately 16 x 11 cm in size. Turn ovals over. Place some Apricot Marmalade in center of each oval. Brush edges of ovals with eggs.

Setting
Fold ovals in half and place on baking sheet. Brush ovals with butter and bake at 428°F/220°C for 10 minutes. Brush with butter again and continue to bake with decreasing temperature 392-356°F/200-180°C for another 8-10 minutes.

Suggestion
Serve slightly warm for best flavor.

Specialty Ingredients
#41003 Bakbel Apricot Marmalade