Ingredients :
Note:
The volume of the cup is 250 ml
2 rolls of puff pastry (275 g each)
Cake ring – 22 cm
Bake for 15 minutes at 200℃ (392℉).
For apricot jam:
500g apricots
60 ml (4 tbsp) water
100 g (1/2 cup) sugar
25 g (2 tbsp) cornstarch
50 ml (1/5 cup) water
For cream:
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