Apricot Glazed Peach Rose In A Puff Pastry Recipes

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

PEACH AND APRICOT PUFFS

Steps:

• Preheat the oven to 180C/355F/Gas 4.
• Place the sugar into a non-stick pan over a medium-low heat. Leave to melt (avoid stirring the sugar until it has done so), then when the sugar begins to caramelise and turn golden-brown, add the fruit, vanilla seeds and butter. Stir and cook for a further 1-2 minutes, then remove from the heat.
• Lay the puff pastry out onto a clean work surface and cut out 15cm/6in circles with a cutter (the pastry will yield around 4-6 circles). Spoon about a tablespoon of the fruit mixture onto one half of each circle, then brush the edges with the beaten egg and fold the other half of the pastry over. Seal the edges, then brush the parcel all over with the beaten egg. Crimp the edges with a fork and sprinkle with sugar. Place the pastry parcels onto a baking tray.
• Bake the pastry puffs in the oven for 13-15 minutes, or until golden-brown.
• To serve, place the peach and apricot puffs on serving plates and spoon some clotted cream alongside. Drizzle over some caramel sauce and garnish the plate with some raspberries.