First, defrost the frozen dough sheets until they can be taken apart. Per portion 1 dough sheet is enough (or one for the top and one for the bottom – but then leave a max. 3 cm wide border around the ice cream). Six dessert plates can now already be decorated and prepared with the apricot halves and the powdered sugar.
Now let the oil in the pan get really hot, the bottom of the pan must be completely covered with oil. Then whisk the egg and then slice the ice cream. Place a slice of ice cream on each pastry sheet and fold the pastry sheet over it (similar to a calzone pizza).
Press the edges together – using the whisked egg as glue – sticking them together and pressing them firmly.
When all the ice cream packets are ready, place them all together in the pan for frying. Note – fry for 20 to 30 seconds from one side, then the other. In no case turn several times or fry for a long time! The main thing is that the batter becomes crispy.
Then quickly put all the packets on the plates, pour plenty of Cointreau. Then light and flambé to serve.