Time saver: mini apricot danishes, just like regular apricot danishes, only smaller.
Here’s a treat you can put together pretty quickly. Tasty little parcels of pastry and apricot with a sweet glaze to finish it off. Good for a light breakfast/brunch, or just whenever you feel like it.
Mini Apricot Danishes – makes around 18
- 400g tin apricot halves (drained, but reserve syrup, you should hopefully get around 18 halves)
- 2 sheets flaky puff pastry
- 8 Tbsp icing sugar
- 2 Tbsp apricot syrup
- (optional) 1 egg + 1 Tbsp water for egg wash
- Pre-heat oven to 200°C on fan-bake.
- Cut each pastry sheet into 9 even sized squares (i.e. 3 x 3 grid).
- Place an apricot half (cut-side down) into middle of each square.
- Fold up two of the corners of each square so they wrap around the apricot and overlap in the middle. Use a little apricot syrup to wet the pastry where it joins, then press down firmly.
- Place danishes on a sheet of baking paper on a baking tray.
- For a good finish to the pastry, prepare an egg wash by beating together an egg with a tablespoon of water and brushing lightly over the pastry on each danish.
- Bake danishes in oven for around 15 minutes, until pastry is golden brown, then remove from oven and transfer to cooling rack.
- In a small jug mix together the icing sugar with 2 Tbsp apricot syrup (or just plain water). Using a piping bag or teaspoon, drizzle glaze over danishes in a zig-zag pattern. (Note: if the danishes are warm the glaze will melt and run, if you’re serving immediately that won’t matter so much, but otherwise you should wait until they’re cool before glazing.)
These sound and look delicious and i want to make them but my oven is not fan bake. Will they still work at the temp and time you say or do i need to adjust………Raewyn xx
They will take a little longer, but should be done in 15-20 mins without using a fan (probably closer to 20). You could also bump the heat up to 205 or 210C. You can also just make 1 pastry sheet’s worth to try it out the first time…
I remember making something very like these, Phil! But I used to use dried apricots (the Otago style, chewy, flavourful ones not the Turkish style, soft, what-am-I-eating ones) and cook them briefly in a sugar syrup and put one or two in each pastry, depending on size. They don’t sit as high as yours but are intensely flavoured and now I want to make them again. I used to purposely glaze them while still a little warm so the icing would flatten a little onto them – my preference. I didn’t always egg-wash them but think yours look stunning.
Haha, well I had to get the idea from somewhere. I think a lot of the French bakeries up here do the dried apricot + sugar syrup trick, and if you can be bothered it gives a nice intense flavour.