Cut the apricots into small pieces and cook them slowly with a knob of butter and the sugar.
When they have softened, remove them from the heat.
Cut out squares (20×20 cm) or circles (with 20 cm diameter) and put 3-4 tbsp of the apricot mash in the middle of each of them. Make littlebundles of them, closing carefully by nipping the pastry together. If you want it to look nicer you can tie a puff pastry ribbon around the top.
Bake them in a pre-heated oven (225° centigrade) until golden.
Let them cool down a little before serving.