- Croissant pastry
- 2 slices cheddar cheese, cut into 1cm broad strips
- Egg Glaze
- Apricot Gel:
- 2 tbsp apricot gel
- 5 tbsp water
- Roll pastry out flat. Cut into 8cm squares. Cut the square diagonally into a triangle. Cut two 3cm-long slits on either side of the pyramid´s peak. Place a strip of cheese in the centre. Fold flap over the cheese to hold it down. Adjust to form a bow. Leave to rise for 10 to 15 minutes. Brush with egg glaze before baking at 200 ºC for 15 minutes or until golden.
- [To make Apricot Gel:] Mix well, then heat up to warm. Apply immediately.