Cut the apricots into small pieces and place in a medium-sized bowl. Add cane sugar, corn flour and a pinch of salt. Mix and set aside.

Heat the oven to 190C/375F. Line a baking sheet with parchment paper and set aside.

In a big bowl, mix the flour with a pinch of salt. Add butter and combine everything using a fork or a pastry cutter until it's the consistency of coarse meal.

Start adding the water (it should be very cold) by one tablespoon. Continue to mix using a wooden spoon. The dough should not be too sticky, but moist enough so that you can form a ball. If it’s too wet, add a bit more flour.

Transfer the pastry into a floured surface. Form into a bowl and flatten it using your hands, then roll it out into a big circle (sprinkle some more flour if needed).

Using a glass or a pastry case (10cm diameter), cut out circles for the pockets. Place about 1tsp of the prepared apricot filling in the center (use a skimmer to take out the juice). Close the pockets and press the edges with a fork to make sure they are well closed. Place on the baking sheet.

Once all pockets are ready, prick them with a toothpick or a knife (3-4 holes per pocket). You can spread some melted butter on top and sprinkle with sugar (optional).

Place the baking sheet in the oven and bake for 25-35 minutes until they are golden brown. Let the pockets cool for 5 minutes before serving.