Apricot spandau (envelopes)

Step 1

Combine flour, salt, cardamom and nutmeg in a food processor. Pulse for 1 to 2 seconds to combine. Add butter and pulse until butter is chopped into teaspoon-sized pieces (butter should be chunky). Transfer to a large bowl.

Step 2

Combine milk, yeast and 1 tablespoon sugar in a jug. Whisk with a fork until well-combined. Leave in a warm place for 10 minutes until bubbles form on the surface.

Step 3

Stir remaining sugar into flour mixture. Make a well in the centre. Add yeast mixture and egg. Stir gently until just combined, taking care not to break up butter. Cover with plastic wrap and place in refrigerator for 4 hours.

Step 4

Lightly dust work surface with flour. Roll dough out to form a 25cm x 40cm rectangle. Fold into thirds. Turn pastry 90 degrees. Roll out into a rectangular shape again. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.

Step 5

To make apricot spandau: Preheat oven to 200°C. Line 2 to 3 baking trays with baking paper. Cut pastry into two halves. Roll one half out so it is about 1/2cm thick. Cut into 10cm squares.

Step 6

Place an apricot half into the centre of each square. Fold two corners of pastry into centre of pastry, covering the apricot. Repeat with remaining pastry and apricots. Place onto baking trays. Brush with eggwhite and sprinkle with sugar.

Step 7

Bake for 12 to 15 minutes or until golden. Serve hot.