Apricot Bow Ties

Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.

Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.

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. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.

Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.