Easy Apricot Pastries – Brownie Mischief

Ingredients

• 8 ounces (227g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1 large egg yolk, room temperature
• 1 tablespoon (15ml) heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 2 sheets puff pastry, thawed but still cold
• 4 ripe apricots, split in half and pitted
• Egg wash: 1 egg whisked with 1 tablespoon of water
• 3 tablespoons (60g) apricot preserves
• 3/4 cup powdered sugar, sifted
• 1 tablespoon heavy cream
• 1-2 tablespoons (15-30ml) whole milk
• 1/8 teaspoon pure almond extract