Apricot Glazed Peach Rose In A Puff Pastry Recipes

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

PEACH AND APRICOT PUFFS

Steps:

• Preheat the oven to 180C/355F/Gas 4.
• Place the sugar into a non-stick pan over a medium-low heat. Leave to melt (avoid stirring the sugar until it has done so), then when the sugar begins to caramelise and turn golden-brown, add the fruit, vanilla seeds and butter. Stir and cook for a further 1-2 minutes, then remove from the heat.
• Lay the puff pastry out onto a clean work surface and cut out 15cm/6in circles with a cutter (the pastry will yield around 4-6 circles). Spoon about a tablespoon of the fruit mixture onto one half of each circle, then brush the edges with the beaten egg and fold the other half of the pastry over. Seal the edges, then brush the parcel all over with the beaten egg. Crimp the edges with a fork and sprinkle with sugar. Place the pastry parcels onto a baking tray.
• Bake the pastry puffs in the oven for 13-15 minutes, or until golden-brown.
• To serve, place the peach and apricot puffs on serving plates and spoon some clotted cream alongside. Drizzle over some caramel sauce and garnish the plate with some raspberries.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

PAYARD'S APRICOT

Steps:

• Preheat oven to 400 degrees. Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.
• Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved. Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes. Remove pan from heat and carefully stir in the butter. Pour syrup into molds to make a 1/4-inch layer in each.
• Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold. Place 1/2 almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble. (Time will depend upon ripeness of fruit.) Remove from oven.
• Meanwhile, roll out pastry on floured surface to 1/8-inch thickness. Cut into four 3 1/4-inch rounds with a biscuit cutter. Prick rounds on a parchment-lined baking sheet with a fork and bake at 400 degrees for 12 to 15 minutes, until puffed and golden brown. Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.
• Discard almond halves.
• Place a pastry round over fruit in each mold, glazed side down. Wrap the bottom of a drinking glass with plastic wrap and press the glass onto the pastry round to compress the dessert and infuse pastry with fruit. Collect overflowing juice for use as a sauce.
• Carefully invert each onto a serving dish; serve with sauce.