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 adapted and 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:
- 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
- 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
- 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
- In the centre of the rectangle dollop 2 teaspoons of custard
- Add 2 apricot halves on top the custard and top with a teaspoon of apricot jam
- Bring two diagonally opposite corners of the rectangle together into the centre and pinch together over the apricot
- Repeat until you have made all your rectangle into pastries
- 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
- 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
- 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
- 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
