Apricot pastry perfect for easter

DSC_0094Easter is coming soon and to give you some inspirations I made these delicious apricot pastries. I think they are perfect for Easter because the apricots totally renin one of egg yolks and of course Easter. Anyways I found this recipe in the Austrian magazine “Frisch gekocht” and was a little overstrained with the recipe. Have you had a situation like me where you read a recipe and they automatically believe that you know what they mean- no description,… In my recipe they said I had to stir the marzipan and milk smooth using a fork. I thought this was weird, because marzipan would be too hard to stir smooth with just a couple of tsp. cold milk. I did a little research and then found out that you had to preheat the milk and grate the marzipan in order to be able to stir it smooth. In my opinion a recipe should be clear for everyone and I say this from the view of an experienced hobby cook. I always try to make my recipes clear for everyone. People often tell me that they would like to have more step by step pictures or videos for more difficult recipes- What do you think?



 This is what you will need (makes two trays):

  • 2 rolls of ready made puff pastry
  • 200g canned apricot halves or fresh ones
  • 100g marzipan
  • 3 tbs. of milk
  • 100g apricot jam
  • 1 egg, whisked for brushing
  • powdered sugar for dusting

Roll out ready made puff pastry dough and lay both pastry sheets on another. Dust with flour and press together dough sheets using a rolling pin. Cut out flours, or other shapes you prefer and lay on a parchment covered baking tray. Preheat oven to 180°C.

Grate marzipan. Put milk in a small saucepan and bring it to a boil. Add grated marzipan, remove from heat and stir until mass is smooth. Spread one teaspoon of marzipan mass in the middle of your cut out puff pastry dough. Drain canned apricots and lay one half on top of the spread marzipan. Repeat this until all ingredients are used up. Brush sides with whisked egg yolk, so it will have a nice color after baking. Bake in oven for about 15 minutes or until golden brown.

Remove from oven. Bring apricot jam to a boil in a medium saucepan and add one teaspoon of jam over each baked apricot pastry. (Make sure each apricot is covered with jam.) Dust with powdered sugar and serve either warm or cold.



xx NadjaDSC_0023


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4 thoughts on “Apricot pastry perfect for easter

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