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1
Line two large baking sheets with parchment paper; set aside.
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2
On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick.
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3
Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle.
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4
Then cut the dough into twelve 4-inch squares.
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5
Place Pastry Cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
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6
Pipe a dollop of cream into the center of each square.
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7
(Alternatively, scoop the filling with a tablespoon.)
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8
Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
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9
To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal.
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10
Bring the lower left corner up and over first fold, pressing down to adhere.
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11
(Be careful not to fold too tightly, or you may force out some of the filling.)
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12
Repeat with the remaining squares.
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13
Place the bow ties on the prepared baking sheets, six to a sheet.
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14
Cover with plastic wrap, and let rest in a warm place until dough is approximately doubled in bulk, about 45 minutes.
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15
Preheat the oven to 375F, with racks in the upper and lower thirds.
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16
Lightly brush bow ties with the beaten egg, and sprinkle with sugar.
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17
Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes.
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18
Transfer to a wire rack to cool.
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19
Serve at room temperature.
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20
Bow ties are best eaten the same day they are made.
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21
Two apricot halves are placed on top of a dollop of Pastry Cream, along the diagonal of the dough square.
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22
The top right corner of the square is folded over the filling and pressed down to seal.
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23
The opposite corner is folded over the first to create an open-ended roll.
