Pastry

Apricot Bow Pastry

Name: Apricot Bow Pastry
Cook time: 15 min
Total time: 15 min
Yield: 6 pieces
Ingredients: 1 sheet puff pastry (from the refrigerated section); about 6-7 tsp apricot jam; 1 egg yolk; 1 tbsp milk; pearl sugar; powdered sugar

Crispy puff pastry filled with fruity apricot jam and shaped into delicate little bows. Simple to make and perfect as a sweet pastry for...

Servings

6 pieces

Cook Time 15 minutes

Ingredients

1 sheet puff pastry (from the refrigerated section)
about 6-7 tsp apricot jam

For Brushing
1 egg yolk
1 tbsp milk

For Topping
pearl sugar
powdered sugar

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Directions

1
Preheat the oven to 190°C / 375°F (top and bottom heat) and line a baking tray with parchment paper.
2
Roll out the puff pastry and cut out circles using a 10 cm (4 inch) round cutter.
3
Spread about 1 teaspoon of jam onto each circle.
4
Fold each circle in half to form a semicircle, with the curved side facing you.
5
Using a knife, make two cuts from bottom to top, but do not cut all the way through, so the dough stays connected at the bottom.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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6
Gently bend the two outer pieces toward the center and press lightly with your fingers.
7
Take the middle strip, fold it over the center, and tuck it underneath so the pastry keeps its bow shape while baking.
8
Mix egg yolk and milk and brush the pastries with the mixture. Sprinkle with pearl sugar.
9
Bake for about 15-18 minutes, until golden brown and crisp.
10
Let them cool slightly and dust with powdered sugar before serving. Crispy puff pastry with a sweet apricot filling and a beautiful bow shape - simple, elegant, and perfect for a quick pastry.

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FAQ

Apricot Bow Pastry Questions

Why did my bows unfold or lose their shape in the oven?

The middle strip has to be folded over the center and tucked underneath - that tuck is what anchors the bow while the puff pastry rises. If it only lies on top, the steam lifts it and the shape opens up. Press the folded edges lightly with your fingers before brushing, and make sure the two cuts stop short of the bottom so the dough stays connected.

Can I use a different jam instead of apricot?

Yes, any thick jam works - the important thing is consistency, not flavor. Apricot jam is fairly firm, so a runny jelly or a fruit spread with lots of liquid will seep out through the cuts during baking. If your jam seems thin, use a scant teaspoon per circle and keep it away from the edges.

What can I use instead of pearl sugar for the topping?

Coarse raw sugar or crushed sugar cubes give a similar crunch and hold up to the 190°C bake. You can also leave the pastries plain and dust them with powdered sugar once they have cooled - the recipe already lists powdered sugar for that. Don't dust before baking, as it simply melts away.

Can I prepare the bows in advance?

You can shape them ahead and keep them on the lined tray in the fridge, covered, until you are ready to bake. Brush with the egg yolk and milk mixture and add the pearl sugar just before they go into the oven so the surface stays dry and the sugar doesn't dissolve. Chilled pastry actually puffs better, so this step does no harm.

How do I store the baked pastries and keep them crisp?

Keep them at room temperature in a loosely covered container rather than an airtight one, since trapped moisture from the jam softens the puff pastry. They are at their best on the day they are baked. To revive day-old bows, warm them briefly in the oven and add the powdered sugar afterwards.

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