Flaky Apricot Pastries Recipes

FRENCH APRICOT PASTRY RECIPE

Steps:

• The day before, make the pastry cream.
• In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
• In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
• Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
• Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
• Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
• Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
• At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
• Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
• Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
• To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.
• Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.

APRICOT & ALMOND BISTRO TART

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
• Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

APRICOT BREAKFAST PASTRIES

Steps:

• Line a baking sheet with parchment paper. Unfold puff pastry on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to baking sheet, spacing them 1 inch apart.
• Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth. Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam. Freeze pastries on baking sheet until the filling is frozen, about 1 1/2 hours.
• Preheat oven to 400°F and whisk together egg yolk and water in a small bowl. Brush the sides of the pastry lightly with egg wash, and sprinkle pastries with sliced almonds and sugar.
• Bake pastries for about 14 minutes, until tops are golden. Carefully tent with foil, and continue baking another 8 to 10 minutes, until pastry is fully baked through. Place baking sheet on a wire rack, and let pastries cool slightly (15 to 20 minutes) before serving.

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

APRICOT AND CREAM CHEESE PASTRY

Steps:

• Line a baking tray with baking paper - See Note 6Remove the pastry from the freezer and defrost - See Note 7Preheat oven to 200 degrees C (400 F).
• Drain the canned apricots through a sieve. Then place on some kitchen towel, cut side down, to remove as much moisture as possible and avoid making your pastries soggy.
• Combine cream cheese, vanilla and icing/confectioners' sugar and mix well.
• Cut the puff pastry into eight 10 cm/4" squares.
• To make the shape that I have used, fold the square loosely in half diagonally to form a triangle. - See Note 8.
• To shape the pastry, use a very sharp knife and make two cuts along the outside edge of the triangle, about ½ " wide, but not cutting right through to the tip of the triangle.
• Open the triangle and gently lift the right-hand strip of pastry over to the left, placing it on the square of pastry.Place pastry on baking tray to shape and top. (It is difficult to move once assembled).
• Repeat with the left-hand strip, taking it to the right-hand side. The pastry creates a frame around the filling.
• Divide the cream cheese mixture between the pastry shapes.
• Place an apricot half on top of the cream cheese.
• Brush the edges of the pastry with the beaten egg and sprinkle with a teaspoon of demerara sugar.
• Bake in the preheated oven for 15-20 minutes until the pastry becomes golden-brown.
• Meanwhile, add the jam to a small saucepan and heat over medium heat, adding a teaspoon of water if necessary to thin it a little. If there are large pieces of jam it will be best to push the jam through a sieve. If not, brush each apricot with some of the jam to give them a nice shine.
• Allow the pastries to cool for a few minutes before serving. However, if not serving immediately, store the cold pastries in an airtight container in the fridge for a day or two or freezer if keeping longer. Re-heat for a few minutes before serving.