Place flour in a bowl and make a little well.
Crumble yeast into the well and pour soy milk on top.
Let sit for 10 minutes, until the yeast starts to bubble.
Add remaining ingredients and knead into a smooth dough.
This usually takes 10 minutes. I knead by hand, but you could use a kitchen machine or hand-held mixer.
Cover with a damp kitchen towel or a greased piece of plastic and let rest until doubled, about 60-90 minutes.
Meanwhile preheat oven to 200°C and bake apricots for 20 minutes until soft and juicy. (Don't turn off the oven after removing the apricots.)
Let the apricots cool down.
Sprinkle your working surface with flour.
Roll dough into a 39 x 39 cm (15.4 x 15.4inch) rectangle and cut into 9 13 x 13 cm (5.1 x 5.1 inch) pieces.
Place one tablespoon of Topfen in the middle and add 2-3 apricot halves.
Fold two opposite corners over the dough.
Repeat with the other two corners, so that your pockets look like little envelopes.
Mix water with corn starch and brush over pastries.
Cover the pastries and let them rest for about 20 minutes.
Bake at 200°C for about 20 minutes or until golden brown.
Mix water and apricot jam or agave nectar and brush pockets with the mixture.
Let cool before serving or serve warm.