Apricot cheesecake danish pastries

Preheat the oven to 220˚C, gas mark 7. For the apricots, grease a small roasting tin and put in the apricots, cut-side up; sprinkle with the sugar. Roast for 10 minutes until starting to soften and caramelise; set aside.

Lightly dust a large baking tray with flour. Unroll the pastry with one long side parallel to you; cut in half vertically down the middle. Scatter 2 tsp sugar over one of the pastry pieces and top it with the other. Cut it into 6 even squares. Transfer to the tray, then prick the middle of each square a few times with the tip of the knife. Using a spoon dipped in a little flour, press the middle of the pastry flat, creating a flattened and much thinner well in the pastry (about 6cm wide).

Whisk the soft cheese, cream, 1 tsp sugar, 1 tbsp beaten egg and vanilla together for 30 seconds until smooth and slightly thickened. Spoon the mixture into the wells on the pastries and spread out a little. Top each pastry with an apricot half. Brush all over with beaten egg. You can chill the pastries at this point, ready to bake in the morning, if liked.

Bake for 14-16 minutes or until golden, puffed and crisp. Meanwhile, simmer the apricot jam with 1 tbsp water until melted, pass through a sieve, then brush over the pastries. Scatter with the chopped pistachios. Serve warm.