Apricot Pastry von Food with Style, fertig angerichtet

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Apricot Pastry Recipe

Name: Apricot Pastry Recipe
Yield: 8 pieces
Ingredients: 1 roll of ready-made Danish pastry (or puff pastry); 2 tbsp apricot jam; a little milk (for brushing); powdered sugar (for dusting after baking)

Crispy, golden, and fruity – these apricot pastries are the perfect treat with a cup of coffee or as an elegant dessert. Simple to...

Servings

8 pieces

Cook Time 20 minutes

Ingredients

1 roll of ready-made Danish pastry (or puff pastry)
2 tbsp apricot jam
a little milk (for brushing)
powdered sugar (for dusting after baking)

Directions

1
Roll out the puff pastry and evenly spread the apricot jam on top.
2
Fold the dough once lengthwise.
3
Cut into strips about 5 cm (2 inches) wide.
4
Slice each strip lengthwise into 3 narrow strips, leaving them attached at the top.
5
Braid the three strips together and fold the ends underneath.
6
Place the braided pastries on a baking sheet lined with parchment paper and brush with a little milk.
7
Bake in a preheated oven at 180 °C (350 °F) for about 20–25 minutes, until golden brown.
8
Remove from the oven, let cool slightly, and dust with powdered sugar. Flaky, buttery, and delicately fruity – a pastry that looks like it came from a pâtisserie but takes only a few simple steps.

Video

Apricot Pastry Questions

Can I use a different jam instead of apricot?

Yes, any thick jam works the same way here, since the jam is simply spread on the dough before folding. Choose a firm, low-moisture preserve such as plum, raspberry or cherry, because runny jam leaks out along the cut strips while baking. Very chunky jams should be chopped or pressed through a sieve so the braids still fold cleanly.

Why does the filling leak out during baking?

Usually too much jam was spread on, or it was spread all the way to the edge of the dough. Use the 2 tbsp as a thin, even layer and leave a narrow border free so the folded edges can seal. Also make sure the ends of each braid are tucked firmly underneath - loose ends open up in the oven and let the jam run onto the tray.

Can I prepare the pastries in advance and bake them later?

Yes, shape the braids on the parchment-lined baking sheet, cover them and chill them until you want to bake. Cold dough actually holds its shape better, so the layers rise more cleanly. Brush with milk only just before baking, and add a couple of minutes to the 20-25 minutes if the pastries go into the oven straight from the fridge.

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

Keep them at room temperature in a loosely covered container or paper bag for a day or two - an airtight box traps steam and softens the flaky layers. They are best on the day they are baked. To refresh them, warm them briefly in the oven at around 180 °C (350 °F) and dust with fresh powdered sugar afterwards, since the first dusting dissolves.

What are the most common mistakes with the braiding?

The two big ones are cutting all the way through at the top, so the three strips fall apart, and working with dough that has become warm and sticky. Leave the strips joined at the top end and braid loosely rather than pulling tight, or the layers get compressed and rise unevenly. If the dough softens while you work, put the tray in the fridge for a few minutes before brushing with milk and baking.