Apricot, Pistachio & Rosewater Coronet - Cuisine Magazine - From New Zealand to the World

Ingredients

• 450g (3 cups) strong white bread flour, plus extra for dusting
• 7g active dried yeast (1 standard sachet)
• 2 tablespoons runny honey
• 150ml lukewarm milk
• 1 large egg, lightly beaten
• 100g unsalted butter, softened
• handful of ice cubes
• PISTACHIO MARZIPAN
• 150g pistachio kernels
• 130g icing sugar
• 1 egg white
• APRICOT FILLING
• 150g dried apricots
• 150ml apricot nectar
• 1 tablespoon rosewater
• 50g unsalted butter
• 50g soft brown sugar
• 30g plain flour
• TO FINISH
• 1 egg yolk, beaten with 1 teaspoon water
• 2 tablespoons apricot jam or honey, warmed with 1 teaspoon rosewater
• 2 tablespoons slivered pistachios
• 1 teaspoon dried rose petals
• 100g icing sugar and juice of ½ lemon (optional)