4 – 6 custard apples
2 sheets of puff pastry cut into squares or rounds
Slice the custard apples into small pieces discard seeds and skin.
Sprinkle the hazelnut meal onto the puff pastry and then place the sliced custard apples on top. Brush with some apricot jam to form a glaze.
Preheat oven to 180°C, bake the pastries for 15-20 minutes until puffed and golden brown.
Dust with icing sugar and serve with warm cream.
When cooking custard apples, check them regularly to ensure they do not overheat.
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