Tuesday, April 22, 2008

Apricot Pastry Puff


Puff pastry - 1 - 2 sheets (defrost as per instructions, cut in to round circles with help of cookies cutter makes 8)
Apricots - 1 tin (drain, keep these on paper towels)
Crystalised ginger - as needed (each piece cut into pieces and keep them sperately)
Runny honey - as needed
Pistachios - chopped, as needed
Egg wash or milk - to smear


Preheat oven to 220 d' C.

Place circles on a lined baking tray, brush with egg wash or milk all over.

Place small amount of crystalised ginger inside middle of each pastry circle. Drizzle little honey.

Place 3 apricots on top, drizzle bit more honey on top.

Decorate pistachios on top.

Repeat this procedure for each circle.

Bake these for 15 mins or until golden brown.

Serve dusted with icing sugar on top. yummy....................

Note: I have cut the pastry into four as I don't have any cookie cutter, smeared milk on top. Instead of 3 apricots, I used 4. I don't have pistachios either so used lightly toasted almonds.
I think you need to prick them before you keep everything in the middle, I didn't do it so no worry's.

This recipe is adapted from Allyson Gofton.

© 2008 by Rajani Rayudu