The Apricot Pastries Recipe The pastry can be prepared the night before, so that 30 minutes of rising in the morning and a quick bake will give you fresh pastries in time for coffee.
Ingredients:
1 quantity danish pastry dough
1⁄2 cup apricot jam
2 x 14oz (400g) cans apricot halves
Method.
1 Roll half the dough out on a well floured work surface to a 12in (30cm) square. Trim the edges and cut out 9 x 4in (10cm) squares. Repeat with the remaining dough.
2 If the apricot jam has lumps, purée it until smooth.
3 Take 1 tablespoon of jam and, using the back of the spoon, spread it all over a square, leaving a border of about 1.2in (1cm). Take 2 apricot halves and trim a little off their bottoms if too chunky. Place an apricot half in 2 opposite corners of the square.
4 Take the 2 corners without apricots and fold them into the middle. They should only partially cover the apricot halves.
5 Repeat to fill all the pastries. Place on lined baking sheets, cover, and leave to rise in a warm place for 30 minutes until puffed up. Preheat the oven to 400‹F (200‹C).
6 Brush the pastries with egg and bake in the top third of the oven for 15.20 minutes, until golden. Melt the remaining jam and brush over the pastries, to glaze. Cool for 5 minutes then transfer to a wire rack to cool.
7 STORE The pastries will keep in an airtight container for 2 days.
 |
| Apricot Pastries |
