Buttery Apricot Danish
A delightful pastry combining flaky puff pastry with a rich almond filling and sweet apricot topping, perfect for breakfast or dessert.
Ingredients
For the Base
- 17.3 oz puff pastry Can be store-bought or homemade.
- 2.0 oz almonds (finely ground) Can substitute with sunflower seeds for nut-free option.
- 1/3 cup sugar Coconut sugar can be used as a healthier alternative.
- 1/4 cup all-purpose flour For dusting.
- 1/8 tsp salt
- 1/4 tsp almond extract Adds depth of flavor.
- 1 piece egg (lightly beaten) For brushing the pastry.
For the Sauce
- 3 tbsp apricot preserve For a thicker glaze.
To Serve
- 9 pieces apricot halves (pitted and patted dry)
Instructions
Preparation
- In a small bowl, combine the finely ground almonds, sugar, salt, and almond extract, stirring until evenly mixed. Melt the unsalted butter and stir it into the dry ingredients until you achieve a sandy filling. Set aside.
- Preheat your oven to 400°F (200°C). Lightly dust your work surface and a baking tray with all-purpose flour. Thaw the puff pastry if frozen, then cut it into 4 equal squares and place them on the prepared baking tray.
- Using a sharp knife, lightly score a smaller square inside each pastry piece, about ½ inch from the edges.
- Spread the almond filling evenly within the scored squares of each pastry. Arrange the apricot halves, skin-side up, on top of the filling.
- Lightly brush the pastry borders with the beaten egg. Bake the pastries for 15-20 minutes, or until they are puffed and golden.
- Remove the pastries from the oven and let them cool for 2-3 minutes. Gently brush the apricot preserves over the pastries to glaze them.
Notes
For added texture, sprinkle chopped nuts on top before baking. Consider adding a sprinkle of powdered sugar after glazing for a shiny finish.