John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, frozen
- 1 can apricot(s) (apricot halves)
- some flour
- 1 egg yolk
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Thaw the package of puff pastry according to the instructions. Drain the apricot halves in a sieve. Lightly dust the work surface with flour. Roll out the puff pastry on a floured surface until doubled in size. Divide each sheet into two rectangles, then cut two narrow strips from each to create squares. Line a baking sheet with baking paper and place the pastry squares on top. Place one apricot half in the center of each square. Place the pastry strips crosswise on top of the apricots. Briefly press the ends of the strips down. Brush the puff pastry with egg yolk. It’s best to brush very lightly only on the cross on top, otherwise the pastry won’t rise properly. Preheat the oven to 200°C. Baking time is approximately 25 minutes. You don’t have to use frozen puff pastry; refrigerated puff pastry is just as suitable. The dough should be cut about a finger-length for each piece. Note: Do not open the oven for the first 10 minutes, as this could cause the dough to collapse. Never knead puff pastry; roll it out gently, using gentle pressure. Kneading will prevent it from baking as the fat will mix too much with the flour in the dough.
Facebook Comments