Apricot Custard Danish Pastries

Ingredients

• 160 g Pauls Double Thick French Vanilla Custard
• 410 g apricot halves in syrup
• 2 /3 cup almond meal
• 3 sheets frozen puff pastry, just thawed
• 1 egg, lightly beaten
• 1 cup pure icing sugar, sifted
• 1 1/2 tbsp boiling water