Fruity Bakes

Apricot & Custard Danish Pastries

I don’t know about anyone else but food is the one thing which I use to mark the weekend. Especially during this pandemic it’s important to find a way to seperate the 2 and still feel as though you have a few days to recooperate and enjoy free time. This weekend’s treat was a Sunday Brunch of treats. I put on bacon sarnies and two different types of pastries. For me, there’s nothing better than a breakfast pastry and a coffee. I think because it reminds me of being on holiday as it’s usually what I go for when we go to hotels/away. I did Pecan Pinwheels and Apricot and Custard Danish pastries. Both of which were actually really easy to make and tasted so good!

You may recognise the Pecan Pinwheels from a previous post/recipe. I have made them before and love them! They have a maple pecan centre which is so tasty and a sticky apricot glaze to finish and add that extra bit of sweetness. I love the shape of these as well, I think they’re really cool and make a bite size pastry. If you want to try making these check out my previous post here.

The Apricot and Custard Danish Pastries are just as good. A mix of the creamy custard centre with sweet apricots is gorgeous. Again, these are finished with a sticky glaze and a little icing. All of mine did come out looking a bit rustic but for me, its the taste that counts and you never get anything perfect the first time you try it!

Both of these pastries make a fantastic addition to a brunch spread with some fresh fruit and coffee. For me it was a great way to start a Sunday and keep the weekend vibe going.

Recipe inspired by GoodFood

Recipe: (Makes roughly 12-4)

Ingredients:

  • 1 Pack of Ready Made Puff Pastry
  • 150g Tub of Custard
  • 2 Cans of Apricots
  • Apricot Jam
  • 1 Egg
  • 1 Tablespoon Of Lemon Juice
  • 150g Icing Sugar
  • 2 Tablespoons of Boiling Water

Method:

  1. Preheat the oven 180 degrees. Line and grease 2 baking trays. If you only have one its no problem, you’ll just have to do 2/3 cycles of baking
  2. Roll out the pastry roughly 35cm X 35cm on a floured surface it doesn’t matter if its a bit over or under this is just a guide
  3. Cut the pastry into 12 rectangles. If you cut them out and think they may look too small you can roll them out a bit to make bigger
  4. In the centre of the rectangle dollop 2 teaspoons of custard
  5. Add 2 apricot halves on top the custard and top with a teaspoon of apricot jam
  6. Bring two diagonally opposite corners of the rectangle together into the centre and pinch together over the apricot
  7. Repeat until you have made all your rectangle into pastries
  8. Whisk the egg in a jug then brush the egg wash over the pastry. I would add a touch on where you have pinched the pastries to keep them stuck together
  9. Bake in the oven for 18 mins. Whilst baking make the apricot glaze by putting 50g of apricot jam and 1 tablespoon of lemon juice into a bowl. Microwave briefly and mix until it forms a sticky liquid you could brush onto the pastries
  10. Once the pastries are done, take them out the oven then brush on the glaze whilst they are still hot. After a few mins transfer onto a wire rack
  11. When fully cooled you can drizzle over a little bit of icing. To make the icing mix the boiling water with the icing sugar and stir. Then drizzle over the pastries

 

 

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