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1
Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
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2
Unfold the thawed pastry and place on a baking sheet.
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3
Score into 8 rectangles.
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4
Sprinkle the pastry lightly with cinnamon.
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5
Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
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6
Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
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7
Cool pastry on wire rack.
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8
Once the pastry has cooled cut along the scored lines of the pastry sheet.
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9
In a bowl mix the yogurt, sour cream and brown sugar together.
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10
Divide the yogurt mixture into two bowls.
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11
To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
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12
In the second bowl add the coconut milk, orange rind and the toasted coconut.
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13
To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
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14
You should now have 16 rectangle pieces of pastry.
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15
You will need two pieces of pastry per treat.
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16
Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
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17
Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
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18
Garnish with finely chopped toasted walnuts.
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19
Serve immediately or cover and chill no longer than 2 hours.
