Apricot Puff Pastry Recipe
A delightful and simple recipe for flaky puff pastry topped with sweet, juicy apricots and a glaze of apricot jam. These elegant pastries are surprisingly easy to make and perfect for dessert, breakfast, or a special afternoon treat.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife or pizza cutter
- Pastry brush
- Small saucepan (for jam)
Ingredients
For the Basic Apricot Puff Pastry (Serves 6-8):
- Puff Pastry: 1 sheet approx. 9.5-14 oz / 270-400g all-butter store-bought puff pastry, thawed if frozen. (Look for quality brands!)
- Apricots:
- Fresh Apricots: 4-6 medium ripe fresh apricots halved and pitted (about 1 lb / 450g). See notes on using canned or dried below.
- OR Canned Apricot Halves: 1 can approx. 15 oz / 425g, drained well and patted dry.
- Apricot Jam/Preserves: 1/4 cup 60ml / approx. 85g, preferably seedless.
- Sugar: 2-4 tablespoons 25-50g granulated or demerara sugar, for sprinkling (adjust to apricot sweetness).
- Egg Wash Optional, for shine: 1 large egg, beaten with 01 tablespoon of water or milk.
- Flour: For dusting the work surface.
Optional Additions for Fillings/Flavor:
- Ground Almonds Frangipane base: 1/4 cup (25g)
- Vanilla Extract: 1/2 teaspoon
- Cinnamon or Nutmeg: A pinch mixed with the sprinkling sugar.
- Lemon Zest: From 1/2 lemon to brighten the apricot flavor.
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C / Gas Mark 6). Line a large baking sheet with parchment paper.
- Prepare Pastry: Lightly flour your work surface. Gently unfold the thawed puff pastry sheet. Cut the pastry into 6-8 equal squares or rectangles (e.g., about 3-4 inches or 7-10 cm per side).
- Optional - Create a Border: If you like a defined edge, use a sharp knife to lightly score a 1/2-inch (1 cm) border around the inside of each pastry piece. Be careful not to cut all the way through. Then, prick the area inside this border a few times with a fork.
- Prepare Apricots: If you're using fresh apricots, wash them, cut them in half, and remove the pits. If using canned apricots, make sure they are drained very well and gently pat them dry with paper towels.
- Warm Jam: Place the apricot jam in a small saucepan over low heat or microwave it for a few seconds until it’s warm and easily spreadable.
- Assemble the Pastries: Arrange the puff pastry shapes on your prepared baking sheet. Spread a thin layer of the warmed apricot jam inside the scored border (or in the center of each piece if you skipped scoring). Place apricot halves or slices attractively on top of the jam.
- Egg Wash & Sugar: In a small bowl, whisk together the egg and the tablespoon of water or milk. Lightly brush this egg wash over the exposed pastry edges. Sprinkle the apricots and the pastry generously with your chosen sugar.
- Bake: Bake in the preheated oven for 15-20 minutes. The pastries are ready when they are puffed up, a deep golden brown, and look crisp, and the apricots are tender.
- Cool: Let the pastries cool on the baking sheet for a few minutes. This allows them to set slightly. Then, carefully transfer them to a wire rack to cool further. They are delicious served warm or at room temperature.
Notes
Cold Pastry is Key: Always work with cold puff pastry. If it starts to feel soft or sticky while you're handling it, put it back in the refrigerator for 15-20 minutes to chill.
Canned Apricot Tip: If using canned apricots, draining and patting them dry is crucial to prevent the pastry from becoming soggy.
Quick Variations: For a creamy touch, spread a thin layer of sweetened cream cheese (mix 4 oz cream cheese with 2 tbsp sugar and 1/4 tsp vanilla extract) on the pastry before adding the apricots. A sprinkle of ground almonds under the apricots also adds lovely flavor and texture.
Storage: These apricot pastries are best enjoyed on the day they are baked for maximum flakiness. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To refresh them, warm in an oven at 350°F (175°C) for 5-7 minutes.
Canned Apricot Tip: If using canned apricots, draining and patting them dry is crucial to prevent the pastry from becoming soggy.
Quick Variations: For a creamy touch, spread a thin layer of sweetened cream cheese (mix 4 oz cream cheese with 2 tbsp sugar and 1/4 tsp vanilla extract) on the pastry before adding the apricots. A sprinkle of ground almonds under the apricots also adds lovely flavor and texture.
Storage: These apricot pastries are best enjoyed on the day they are baked for maximum flakiness. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To refresh them, warm in an oven at 350°F (175°C) for 5-7 minutes.