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.)