John Myers
Apricot and Peanut Butter Puff Pastry Cookies
The perfect apricot and peanut butter puff pastry cookies recipe with a picture and simple step-by-step instructions.
- 275 g Puff pastry roll from the refrigerated shelf
- 3 tbsp Peanut butter, chunky or fine, depending on your preference
- 180 g Soft apricots
- 100 g Apricot jam
- Unroll the puff pastry and spread a thin layer of peanut butter. Cut the apricots into small cubes and distribute evenly on top. Roll up the sheet of dough from the longer side. Park in the freezer for about 30 minutes.
- Preheat the oven to 200 degrees (or convection 175 degrees). Cut the rolling pin into approx. 0.5 – 1 cm slices and place them next to each other on a baking sheet lined with baking paper. Bake on the middle rack for about 13-15 minutes until golden.
- Then place the baking paper on a wire rack and let cool down a little. In the meantime, heat the jam and strain it through a sieve. Brush the particles with it and let them dry.
- Instead of peanut butter, you can use any other nut butter or Nutella.
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