Apricot Pot Pockets

1. drain the apricots. Stir through the curd, 4 tbsp. milk, oil, 1 egg and 24 g sweetener. Mix flour and baking powder. Stir 1/2 into the curd, knead in the rest.

Roll out dough on a little flour to about 1/2 cm thickness. Cut out 12 circles (about 12 cm O). Place 6 circles on a baking sheet lined with parchment paper. Cut apricots in half. Place 2-3 pieces each, cut side down, in the center.

3. Separate 1 egg. Brush edges of dough with egg white. Place remaining dough circles on top as a lid. Press edges together and cut in.

Mix egg yolk and 1 tbsp. milk. Brush the pockets with the mixture. Bake in a hot oven (electric oven: 200 °C , convection oven: 175 °C , gas: level 3) for 15-20 minutes until golden brown. Cool down.

5. Stir 24 g sweetener and juice of one lemon. Spread the glaze evenly over the pockets in strips with a spoon and sprinkle with 1 tsp of the sweetness.

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