Apricot Fancies
These Apricot Fancies are very similar to a Danish Pastry except I use All Butter Puff Pastry instead of one with added yeast. They’re so easy to make and with the shops full of fresh Apricots at present, now is the time to give them a try. You can if you wish use tinned apricot, just make sure you drain the well and dry them with some kitchen paper.
Watch my Video Recipe by clicking the photo
Apricot Fancies
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 350 g Puff Pastry All Butter
- 4 tbsp custard ready made
- 1 large egg yolk
- 6 apricots halved and stoned (or 12 halves from a tin, drained)
- 6 tsp demerara sugar
- ½ tsp ground cinnamon
- 25 g hazelnuts toasted and finely chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat the oven to 200C/gas 6. Unroll the all butter puff pastry and cut into 6 squares, they should be approx. 4.5 inches square. If your apricots are large make the squares 6 inches
- Mix the custard with the egg yolk, then divide spoonfuls into the middle of each pastry square.
- Place two apricot halves on top, the gather the four corners and pinch together, making sure the pastry is enclosing the filling loosely. Repeat with the other 5 pastries and carefully transfer to 3 pastries each to 2 baking sheets lined with baking parchment, keeping the pastries well spaced apart.
- Mix together the sugar, cinnamon and hazelnuts, then sprinkle over the pastries. Bake for 15-20 minutes or until golden and crisp – eat while warm, preferably with a nice dollop of cream or ice cream.
Category: Baking, British, Cakes, Pastries & Biscuits, Pies & Tarts, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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