Apricot Pastries. Add two tablespoons of the pastry cream in the center, and top with the apricot halves, cut side down. TIP: The best place to find pre-cut squares of puff pastry in the size is in the Mediterranean markets. Puff Pastry Filled with Apricot in Syrup L'Antro dell'Alchimista milk, granulated sugar, apricots, puff pastry, cream cheese, powdered sugar Brie & Apricot Puff Pastry Simply Sundays puff pastry, apricot preserves, wheel of brie cheese, egg Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.

Ingredients of Apricot Pastries

1. Prepare 1 envelope of pie crust dough.
2. You need 1 piece of unsalted butter.
3. Prepare 1 cup of apricot jam.
4. It’s 20 grams of bread crumbs.
5. You need 20 grams of brown sugar.
6. You need 1 of egg.
7. Prepare 1 tsp of ground cinnamon.

This apricot dessert serves up fresh apricots glazed with sugar and cinnamon. With a rolled oat crumble topping served up piping hot in a baking dish. Add a cold sweet scoop of vanilla ice cream or some whipped cream for a finishing touch! The French roll them in sanding sugar, which has large crystals that cling to the candy.

Apricot Pastries instructions

1. Cut dough into triangles.
2. Melt butter and brush it on the triangles.
3. Put 2 pinches of bread crumbs on each triangle.
4. Put a tablespoon of jam at the center of each triangle.
5. Put a small pinch of ground cinnamon on apricot jam.
6. Close triangles bringing the three sides of the dough together and being sure there you leave no space between them.
7. Brush every pastry with beated egg and sprinkle some brown sugar upon them.
8. Bake at 200°C for 30 minutes.

Apricot-Blackberry Puff Pastry Tart View Recipe this link opens in a new tab. This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right. Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal. Place the pastries onto a baking sheet.