1 quantity of Danish dough (link to recipe below)
10 dried apricots
1 Tbsp Chelsea Caster Sugar
1 Tbsp cornflour
1 egg yolk
½ cup milk
1 tsp Grand Marnier or Cointreau
1 egg beaten, to glaze
3 Tbsp apricot jam
Icing sugar to dust

Put the apricots in a saucepan, cover with water and simmer for 10 minutes until soft. Drain then puree and set aside to cool.
In a small pan, combine the sugar and cornflour; gradually whisk in the combined egg yolk and milk. Whisk over low heat until the mixture boils and thickens and remove from heat.
Stir in the apricot puree and liqueur. Transfer to a bowl, cover with plastic wrap and refrigerate.
Grease two baking trays and roll out dough and trim edges to make an even 24 x 32cm rectangle and cut twelve 8cm squares.