Petite Apricot Pastries Recipes

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FRENCH APRICOT PASTRY RECIPE



French Apricot Pastry Recipe image

Beautiful French apricot pastries made with store-bought puff pastry, pastry cream and tart apricots. The perfect easy treat to make for any Sunday brunch!

Provided by Beth Le Manach

Categories     Breakfast

Time 1h25m

Number Of Ingredients 10

1 cup (240ml) milk
2 tablespoon (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tablespoon (15g) cornstarch
1 tablespoon (15g) butter
6 puff pastry squares 5" x 5" (13cm x 13cm)
2 15-ounce cans of canned apricots (you'll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam

Steps:

  • The day before, make the pastry cream.
  • In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
  • In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
  • Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
  • Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
  • Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
  • Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
  • At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
  • Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
  • Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
  • To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.
  • Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.

Nutrition Facts : Calories 259 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

EASY BAKED APRICOTS



Easy Baked Apricots image

A very easy summer dessert with only 3 ingredients. You can easily make this for more people- count about 2 to 3 apricots and 1 tablespoon chopped almonds and sugar per person. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Provided by nch

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 35m

Yield 4

Number Of Ingredients 3

12 fresh apricots, pitted and cut into wedges
4 tablespoons finely chopped almonds
4 tablespoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
  • Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
  • Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 26.2 g, Fat 3.4 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 4.9 mg, Sugar 23 g

LITTLE APRICOT CAKES



Little Apricot Cakes image

Provided by Mary Frances Heck

Categories     Cake     Dessert     Bake     Kid-Friendly     Apricot     Summer     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cakes

Number Of Ingredients 14

Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
  • With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
  • Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
  • DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.

APRICOT PETITS FOURS



Apricot Petits Fours image

Bite-sized citrus cakes are drizzled with a sweet apricot icing then topped with sliced almonds and orange peel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 54

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup apricot nectar or juice
1/3 cup vegetable oil
1 teaspoon grated orange peel
2 eggs
2 tablespoons orange-flavored liqueur or apricot nectar
9 cups powdered sugar
3/4 cup apricot nectar or water
1/2 cup corn syrup
1/3 cup butter or margarine, melted
2 teaspoons almond extract
Sliced almonds
Orange peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat all cake ingredients except liqueur with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 22 to 28 minutes or until cake springs back when touched lightly in center. Brush liqueur over top of cake. Cool completely, about 20 minutes. To avoid cake crumbs when adding icing, freeze cake 1 hour before cutting.
  • In large bowl, beat icing ingredients on low speed until powdered sugar is moistened. Beat on high speed until smooth. If necessary, add 2 to 3 teaspoons more apricot nectar until icing is pourable.
  • Place cooling rack on cookie sheet or waxed paper to catch icing drips. Cut cake into 9 rows by 6 rows. Working with 6 pieces at a time, remove cake pieces from pan and place on cooling rack. Spoon icing evenly over top and sides of cake pieces, letting icing coat sides. (Icing that drips off can be reused.) Let stand until icing is set, about 2 hours.
  • Decorate with almonds and orange peel as desired. Store in single layer in airtight plastic container.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Petit Four, Sodium 70 mg, Sugar 25 g, TransFat 0 g

EASY APRICOT PASTRIES



Easy Apricot Pastries image

Make and share this Easy Apricot Pastries recipe from Food.com.

Provided by Miss Annie

Categories     Breads

Time 30m

Yield 1 13x9inch pastry

Number Of Ingredients 6

1 package refrigerated crescent dinner roll
3/4 cup apricot jam
1 cup sour cream
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • Pat rolls out flat in a greased 9 x 13-inch dish.
  • Spread with jam.
  • Bake at 425ºF.
  • for 15 minutes.
  • While baking, mix sour cream, sugar, egg, and vanilla.
  • Remove rolls and jam from oven.
  • Reduce heat to 325ºF.
  • Spread sour cream/egg mixture over jam.
  • Bake 5 to 6 minutes longer.

APRICOT PASTRIES



Apricot Pastries image

This recipe is for the serious pastry chef. These little apricot pastries are absolutely delictible! It is my mom's recipe and requires making the pastry shell from scratch. It takes a little more time and effort to make these but your family will be glad you did because they are just so incredibley delicious!

Provided by Synthetic Fate

Categories     Yeast Breads

Time 1h40m

Yield 64 Pastries

Number Of Ingredients 13

2 cups dried apricots
1 package dry yeast
2 cups water, for cooking the apricots in
3/4 cup milk
3 cups flour
1/2 teaspoon vanilla
1 tablespoon sugar
1 egg, slightly beaten
1/2 teaspoon salt
1 cup shortening
powdered sugar, for sprinkling on top
3/4 cup powdered sugar, mixed with
1/4 cup flour

Steps:

  • Preheat oven to 350°.
  • For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
  • For Pastry Crust: Sift together flour, sugar and salt.
  • Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
  • Scald milk and let it cool till it is just warm.
  • Add yeast to milk and let soften.
  • Add egg and vanilla to milk mixture.
  • Add milk mixture to the flour mixture.
  • Mix well.
  • Divide dough into four parts.
  • Form each part of dough into a square.
  • On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
  • Cut each square into sixteen 2½-inch squares.
  • Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
  • Pinch two opposite corners together.
  • Place two inches apart on greased cookie sheet.
  • Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
  • Bake at 350° for ten to twelve minutes.
  • Remove at once from pan to cool on rack.
  • Sprinkle with powdered sugar.

MINI APRICOT TARTES TATIN



Mini Apricot Tartes Tatin image

These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12 tarts

Number Of Ingredients 6

4 tablespoons cold unsalted butter, room temperature, plus more for pan
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1/2 cup sugar
12 firm but ripe apricots, halved and pitted
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
  • Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
  • Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

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Top Asked Questions

How do you make apricot puff pastry?
Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream. Brush the perimeter of the pastry with egg wash.
What is a French apricot pastry?
This French Apricot Pastry Recipe is the perfect treat to serve at your next brunch. They are inspired by the Lunettes Aux Abricots, that you see in the French bakeries when traveling in France. They are one of my favorite French recipes to make because they look so impressive but are actually a cinch to put together!
How to make apricot Danish pastry at home?
Making these Apricot Danish Pastries at home is incredibly quick and easy. The prep will only take about 15 minutes, and this is how we make it: Make the cream cheese filling. Using a food processor or an immersion blender, combine cream cheese or ricotta, sugar, vanilla, flour, lemon zest, and heavy cream. Take the puff pastry from the fridge.
Can you use dried apricots to make pastry?
For best results use dried apricots found in the produce section usually in celophane bags. For Pastry Crust: Sift together flour, sugar and salt. Cut in shortening with pastry cutter until mixture resembles coarse crumbs.

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