Easy Apricot Brunch Pastries

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EASY APRICOT BRUNCH PASTRIES
Makes 6

INGREDIENTS:

For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter

For the Pastries:
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

METHOD:
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.

ABOUT THIS CHANNEL

[nocommentyo]

Made this and everyone loved it! Not too sweet. My puff pastry puffed out while it was in the oven even after I put the egg wash to “seal it”. But the vanilla custard was still okay!

Would recommend this . Easy, presentable, fast and nothing from scratch! 👍🏼

[michaeltbarrett]

Yay! I love it when I see your video on my notification bar! 😁
This is definitely my favorite channel!! ❤️❤️

[nataliaspinelli]

These are amazing! So delicious!!! And simple !!!

[acidclarity_]

beautifully composed. love all the layers. and adaptable for different fruits😋

[bb_]

Cooked these today! I'm blown away by how good they turned out! Thanks for the recipe Beth, it's really good :)

[lisabailey]

I made these tonight and they were a big hit. I’m not a good baker so that means this is a great recipe for a novice. Thanks.

[amyd]

I love watching your videos Beth! I always have them playing on a loop when I'm cooking 😀
You have such a calm and sophisticated personality and your videos are top notch. Thank you for all your efforts!! 💕

[margaretsurette]

Thank you for this video! My husband asked me to make these for him and I watched your video and he loved it. He said it looks like a work of art. Thank you so much!

[rebeccacarroll]

Psht to make these even easier you can sub out the pastry cream for a mixture of cream cheese and lemon curd! I realized I had all of the ingredients on hand but only had one egg which I reserved for the egg wash so I experimented and boy am I glad. The bright citrus flavor was really well balanced by the apricots sweetness and the cream cheeses smooth tang. It was like a cheese danish only better!

[stitchedbyjack]

I've seen these in French bakeries before but I didn't realise they were this easy to make at home, I'm definitely going to be trying this one out!

[gretchg]

Yum! Beth, thank you for all the delicious and beautiful recipes and tips that you share with us. 💗

[bellasmith]

These look absolutely delicious! I don't have canned apricots but I do have canned peaches. I'll make sure to cover all the pastry cream with enough peach slices so the cream doesn't burn. I'm very excited to try this! Thank you for the recipe!

[catladylion]

We are having game of throne night at our friend’s house next week .im definitely going to make these little gems. Thanks for sharing . Your recipes are always a hit in our household ❤️❤️

[oceanbaby]

They look Fabulous! I have been craving apricot lately, and here it is ! Yummy 😋❤️ can't wait to make these!

[Carina-]

Simply beautiful Beth!
This recipe has everything!
Delicious, easy! I cannot ask more!
Thank you very much for your time and this nice video!
Kind regards!

[hemashubha]

I love this recipe. Doesn’t look that hard to tackle. Will surely try it out. Thanks Beth😊

[davidguerra]

Hey Beth! Love this recipe. It looks so simple to make, and the end results are so beautiful. They look so gourmet. Thanks so much Beth for sharing this recipe. I will definitely try this out for Easter!☺️

[cancan-pefs]

These look delicious!! Can't wait to make them!! Thank you!!😊

[GolDreadLocks]

Wow! I love this! I have a couple of tips- apple jelly works also if you don't have apricot jam/jelly,
-spray tinfoil so pastry won't stick!
Wonderful and do-able!

[luciaswedgril]

Sooo. I did these today. They were a crowdpleaser for sure! So easy.