Apricot and almond danishes

Preheat oven to 190C/375F/Gas Mark 5/170C fan.

Roll out pastry to 5mm thickness. Cut pastry into 8 rectangles 12cm by 7cm - I prefer to make more smaller ones.

Roll out marzipan to 3mm thickness. Cut marzipan into rectangles 10cm by 5cm or slightly smaller than the pastry rectangles. Place each marzipan rectangle onto a pastry rectangle.

Top with chopped up dried apricots, glaze with beaten egg and sprinkle on the flaked almonds.

Place on a large, lightly greased baking tray with small spaces between each pastry, and bake in the centre of the oven for 10-15 minutes, or until golden brown.