Sweet and sour puff pastries with shrimp

Ingredients:

• 3 tablespoons cream cheese spread
• 1 teaspoon soy sauce
• 1/4 tsp ground ginger
• 0.5 tsp finely chopped garlic
• 1 jar (220 g) chilled croissant dough (8 pcs.)
• 16 large raw shrimp (about 700g), peeled and thawed if frozen, with tails removed if desired
• 3 tablespoons sesame seeds
• 1/3 cup apricot jam

Preparation:

1. Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray or line it with parchment paper.
2. In a small bowl, whisk together cream cheese, soy sauce, ginger, and garlic until smooth; set aside.
3. Divide the dough into 8 triangles. Cut each triangle in half lengthwise to make 16 triangles. Spread about 1/2 teaspoon of the cream cheese mixture on each triangle.
4. Pat the shrimp dry with paper towels. Place 1 shrimp on the shortest side of each triangle and roll, starting from the shortest side, toward the pointy end.
5. Place the sesame seeds in a small bowl. Gently press the top of each puff pastry onto the seeds; place the puff pastry on a baking sheet.
6. Bake for 16-21 minutes or until dark golden brown.
7. In a small microwave-safe bowl, heat the apricot jam, uncovered, for about 20 seconds, or until runny. Gently spread 1 teaspoon of the melted jam onto each puff pastry. Let cool for 5 minutes. Serve warm.