Ingredients:

250g strong white flour , plus extra for dusting
250g plain flour
7g sachet fast-action yeast
50g golden caster sugar
150ml whole or semi-skimmed milk
1 large egg, beaten plus extra beaten egg to glaze
250g pack lightly salted butter, not fridge cold but not soft, cut into 8 even slices
150g tub custard
2 x 320g cans apricots
4 teaspoons apricot jam

1
Pulse together the dry ingredients plus 2 tsp salt in a processor, then add the milk and egg until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth.
Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).

2
Flour your surface, pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.

3
Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly.
Turn dough 90 degrees, and then fold the right third over and the left third over that.
Do this three times, chilling for 15 mins after each roll.
Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm.
Cut into 9 squares, and then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity.