Apricot Twist Pastry:A easy heavenly bake

I am obsessed with food, especially pastries and cakes- and there is one pastry that I have been obsessed with for quiet a long time. The apricot twist pastry.

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I always pick one up from Marks and Spencers whenever I go shopping, and last week when I went to get one it turned out they didn’t have any instore- I thought I was going to have a melt down until my mum suggested that I should make it at home.

I then went online and found a few recipes and merged it into one so that I can easily follow the recipe.

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P.S. It may look like you have egg yolks on the pastry but its apricots so don’t worry 🙂

Ingredients:

  • 1 Puff pastry sheet
  • Canned apricot halves
  • Pastry cream:
    • 4 medium egg yolks
    • 65g Caster Sugar
    • 15g Plain flour
    • 15g Cornflour (You can always substitute it with 15g of plain flour)
    • 350ml Whole Milk
    • ½ tsp Vanilla extract
  1. First make the pastry cream by whisking together the sugar and egg yolks into a bowl until golden. Then add the plain flour and cornflour, whisk well. Set aside.
  2. Then place the milk and vanilla extract into a saucepan, bring to a slight simmer and stir frequently. Then remove from heat and let it cool for 30 seconds.
  3. Then pour half of the milk into the egg mixture, but make sure you add the milk slowly and whisk all the time, because if the hot milk is aded too quickly the eggs can become scrambled. Then add the mixture of the eggs and milk in tot he saucepan with remaining milk.
  4. Bring the milk to a boil, whilst whisking continuously until smooth.
  5. Then pour the cream into a bowl and cool immediately by putting the bowl in a ice bath.
  6. Preheat the oven to the gas mark 5
  7. Then cut the pastry sheet into 8 rectangles.
  8. Then empty the canned apricots.
  9. Separate and put the apricot juice into a saucepan and boil it down to its 1/3. Then add a tbsp of sugar. The juice should have a syrup like texture.
  10. Then add 1 1/2 tbsp of pastry cream to the rectangle pastry sheet. Then top it with two apricot halves (make sure you pat it dry), and close the pastry top by bringing the the two opposite corners of the rectangle together.
  11. Then bake it for 30-35 minutes or until golden brown.

This is perfect for breakfast and evening tea.

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About girlinpink

18- traveler, foodie, fashion fanatic, dreamer...
This entry was posted in Cakes and Pastries, Uncategorized. Bookmark the permalink.

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