Creamed Cheese Filling
1.Whisk milk and 1 egg in a medium bowl. Place flour, yeast, salt and sugar in a food processor; pulse until combined. Add butter; pulse until butter is chopped into 5mm pieces. Place mixture in a large bowl; stir in milk mixture to form a wet, sticky dough. Cover with plastic wrap; refrigerate overnight
2.Stand the dough at room temperature for 45 minutes. Place the dough on a well-floured sheet of baking paper; knead lightly. Roll into a 20cm x 50cm rectangle with a floured rolling pin. Fold the dough into thirds by bringing the bottom third over the middle third, then the top third down to cover the folded dough. Turn the dough a quarter turn to the right. Roll into a 20cm x 50cm rectangle again; repeat folding, turning and rolling two more times, for a total of three times. Cut the dough in half. Wrap each in plastic wrap; refrigerate for 30 minutes.
3.**CREAM CHEESE FILLING**: Process ingredients until smooth.
4.Drain apricot halves on paper towel. Lightly beat remaining egg. Line two large oven trays with baking paper. Roll each half of dough into a 20cm x 30cm rectangle. Cut each half into six 10cm squares. Spread cream cheese filling over centre of each square, leaving a 1cm border. Top each with an apricot half. Fold two opposite pastry corners to meet in the centre; press together. Place pastries on trays, about 5cm apart. Cover pastries loosely with oiled plastic wrap. Stand in a warm place for 30 minutes.
5.Meanwhile, preheat oven to 180°C (160°C fan-forced). Brush pastry edges with remaining egg. Bake pastries for 20 mins or until puffed and golden. Brush pastry and apricots with jam; sprinkle with pistachios. Cool on trays.
Unbaked pastries suitable to freeze.
Not suitable to microwave.Note