Showing posts with label Pastries. Show all posts
Showing posts with label Pastries. Show all posts

Rum-Flavoured Apricot Pastries

Thursday, May 9, 2013

With Mother's Day coming up, I have the perfect brunch pastries you can make for your get-together! They are super easy and so delicious - especially when they are still warm from the oven! I made these for Easter this year and they were a hit! This recipe is from one of my older cookbooks that I ended up modifying since I didn't have some of the ingredients it called for. The original recipe called for brandy (1/4 cup), but since I had only rum flavouring I used that instead. It also asked for pistachios instead of walnuts, but I like the taste of walnuts better in pastries.
Rum-Flavoured Apricot Pastries

It is so easy to assemble as well! Cut puff pastry sheet into 9 or 12 squares, depending on your sheet size. Spread each piece with about 1 tsp apricot jam, leaving about a 3/4-inch border. Top with cream cheese mixture, apricots and walnuts.
Rum-Flavoured Apricot Pastries

Brush border with egg wash. Fold up each corner to the centre and press to make the dough stick. Bake at 425°F for 15 minutes, or until golden. Enjoy!
Rum-Flavoured Apricot Pastries

Rum-Flavoured Apricot Pastries
Prep time: 20 min        Cook Time: 15 min           Yield: 18-24 servings

Ingredients
- 3/4 cup (about 30) dried apricots, thinly sliced
- 2 tbsp rum flavouring (or you can use real rum if you prefer)
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1 egg + 2 tbsp water for egg wash
- 1 pkg frozen butter puff pastry, thawed and unrolled
- 1/4 cup apricot jam
- 1/4 cup  walnuts, coarsely chopped

Directions
1. In small bowl, combine apricots and rum and allow to stand for 10 minutes so that the apricots absorb the rum flavour.
2. In a separate bowl, beat together cream cheese, sugar, egg yolk and vanilla until smooth. Set aside.
3. Make your egg wash: beat egg and water together.
4. On a lightly floured surface, cut out puff pastry into 9 squares . Spread each piece with about 1 tsp apricot jam, leaving about a 3/4-inch border. Top with cream cheese mixture, apricots and walnuts.
5. Brush border with egg wash. Fold up each corner to the centre and press to make the dough stick.
6. Place each pastry on a parchment-lined baking sheet. Bake in the centre of the oven at 425°F for 15 minutes, or until golden.

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