Apricot and Almond Pastries (V) from The Green Air Fryer Cookbook

125 g (4 oz) mascarpone cheese

25 g (1 oz) icing sugar

50 g (2 oz) ground almonds

½ teaspoon almond extract 1 sheet of ready-rolled puff pastry

Beaten egg, to glaze

6 apricot halves, fresh or from a can, drained

25 g (1 oz) flaked almonds

2 tablespoons apricot jam

Place the mascarpone, icing sugar, ground almonds and almond extract in a bowl and mix well.

Unroll the puff pastry and cut it into 6 squares, about 10 cm (4 inches) across. Divide the almond mixture equally between the squares, spreading it out slightly but leaving a 1 cm (½ inch) border on all sides. Brush the edges of the pastry with a little beaten egg, then

lift 2 opposite corners of one of the pastries and pinch together, before repeating with the other 2 corners, to make a parcel.

Push down in the centre of the parcel to make a well and pop an apricot half on top. Repeat with the remaining pastries. Brush the pastries with egg and sprinkle over the flaked almonds.

Cook half the pastries in a preheated air fryer at 180°C (350°F) for 9–10 minutes, until risen and golden and the bases are crispy. Repeat with the remaining pastries.

Warm the jam, then brush over the tops of the pastries to glaze. Serve warm or cold.