Apricot Puff Pastry Squares Recipes

APRICOT-PUFF PASTRY SQUARES

Steps:

• Heat oven to 425ºF.
• Unfold pastry sheet on cutting board; cut into 9 squares. Place in single layer on parchment-covered baking sheet.
• Use tip of sharp knife to score lines 1/2 inch from edges of each square; prick center of each square with fork. Brush with milk; sprinkle with nuts.
• Bake 13 to 15 min. or until golden brown. Cool completely.
• Meanwhile, melt butter in medium skillet on medium heat. Add sugar and apricots; stir. Cook 5 min. or until apricots are softened, stirring frequently. Remove from heat. Let stand until ready to use.
• Top pastry squares with COOL WHIP and apricot mixture just before serving.

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.

APRICOT & ALMOND BISTRO TART

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
• Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

APRICOT SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.