Apricots in Cream Cheese Pastry

FOR THE APRICOTS: Combine the apricots, brandy, orange juice, orange zest and sugar in a nonaluminum saucepan and stir over low heat for 5 minutes. Remove from heat and allow to cool completely.

Preheat oven to 350 degrees F. Line a baking sheet with parchment or waxed (greaseproof) paper.

FOR THE PASTRY: Place the cream cheese, butter, cream and sugar in a food processor and beat until smooth. Add the salt and flour and stir until combined. Pat the dough into a ball, cover with plastic wrap and refrigerate for 1 hour.

Roll out the dough and cut into eight 4-inch circles. Place 2 teaspoons of the apricot mixture in the middle of each circle and pinch together to make 4 sides, like an open, square-based pyramid. Brush the outside of the pastry with a little beaten egg, and place on the prepared baking sheet. Bake for 20 minutes, until golden.

Serve warm, with cream.