Flaky Apricot Pastries Food

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.

EASY APRICOT PASTRIES

Steps:

• Pat rolls out flat in a greased 9 x 13-inch dish.
• Spread with jam.
• Bake at 425ºF.
• for 15 minutes.
• While baking, mix sour cream, sugar, egg, and vanilla.
• Remove rolls and jam from oven.
• Reduce heat to 325ºF.
• Spread sour cream/egg mixture over jam.
• Bake 5 to 6 minutes longer.

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 PASTRIES

Steps:

• Preheat oven to 350°.
• For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
• For Pastry Crust: Sift together flour, sugar and salt.
• Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
• Scald milk and let it cool till it is just warm.
• Add yeast to milk and let soften.
• Add egg and vanilla to milk mixture.
• Add milk mixture to the flour mixture.
• Mix well.
• Divide dough into four parts.
• Form each part of dough into a square.
• On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
• Cut each square into sixteen 2½-inch squares.
• Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
• Pinch two opposite corners together.
• Place two inches apart on greased cookie sheet.
• Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
• Bake at 350° for ten to twelve minutes.
• Remove at once from pan to cool on rack.
• Sprinkle with powdered sugar.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

APRICOT & RASPBERRY TART

Steps:

• Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
• Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
• Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.