ORANGE, WHITE CHOCOLATE & APRICOT PASTRIES

Steps:

• Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
• Unfold the thawed pastry and place on a baking sheet.
• Score into 8 rectangles.
• Sprinkle the pastry lightly with cinnamon.
• Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
• Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
• Cool pastry on wire rack.
• Once the pastry has cooled cut along the scored lines of the pastry sheet.
• In a bowl mix the yogurt, sour cream and brown sugar together.
• Divide the yogurt mixture into two bowls.
• To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
• In the second bowl add the coconut milk, orange rind and the toasted coconut.
• To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
• You should now have 16 rectangle pieces of pastry.
• You will need two pieces of pastry per treat.
• Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
• Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
• Garnish with finely chopped toasted walnuts.
• Serve immediately or cover and chill no longer than 2 hours.