Croissants made from ready-made puff pastry with apricots. Recipe: Apricot Puffs - Apricot Puffs from the French Riviera Apricot Puffs from Puff Pastry

September 18, 2017

Pies are an international dish! There is no point in trying to find out in which country people first started making pies. Baking recipes with different fillings are present in the culinary tradition of any nation in the world.

The first pies were baked with meat. The dough in them served as a kind of utensil and was not suitable for food. The crust, baked to the point of stone, was broken off and only the filling was eaten.

Let's talk about the ingredients

The main secrets of a delicious pie are a well-heated oven and the right ingredients.

The filling plays a huge role. Sweet pies with berries and fruits should never be prepared from broken, rotten or overripe fruits. To prepare apricot pie from puff pastry, you need to take only beautiful and ripe apricots, as in the photo below.

Puff pastry cannot be made without butter. When choosing it, you need to take into account that for sweet pastries it is better to use a natural plant product or good butter.

Italian apricot dessert recipe

Italian cuisine is famous for its desserts. A spectacular open-faced Italian apricot pie made from puff pastry will decorate any table and become a favorite dessert for the whole family.

To prepare puff pastry you will need the following ingredients:

• flour - a glass for dough and 2 spoons for layering;
• butter - approximately 50 g for dough and 100 g for layering;
• dry yeast - standard sachet;
• half a glass of water;
• sugar;
• egg;
• salt.

Puff pastry is prepared in two stages. First, mix flour, water, a little lemon juice, eggs and salt solution. The dough is left at room temperature for 1 hour. Separately, mix the butter and flour until smooth and refrigerate for 20 minutes.

The second stage is rolling out the dough. The number of layers in the dough depends on the rolling. Professional chefs can make a dough with 256 layers.

The dough is rolled out into a rectangular layer 2 cm wide, and cold butter is spread on top of 2/3 of the area in an even layer. The layer is folded into an envelope and carefully rolled out to a thickness of 1 cm, then folded into four times and put in the refrigerator for 30 minutes. The steps are repeated until the required number of layers is obtained.

To fill a puff pastry pie with canned apricots you will need:

• a jar of apricots;
• apricot jam or jam;
• sugar (optional).

The oven should be heated to 200 degrees. The dough is rolled out into a circle according to the size of the mold. Baking paper must be greased with oil and placed on the bottom of the mold. Spread the jam in a thin layer over the dough, arrange the halves of canned apricots beautifully on top and sprinkle them with sugar. The pie is baked for half an hour.

Video on the topic

Recipe for puff pastry pie with apricots and vanilla

Desserts with apricots and peaches are one of the most favorite among children and adults. For this delicious apricot puff pastry pie you will need:

• 2 cups chopped apricots;
• 100 g vanilla-flavoured confectionery sugar;
• a glass of orange juice without pulp;
• 2 peaches without skin;
• lemon juice of half the fruit;
• 1.5 cups peeled and toasted almonds;
• puff pastry;
• vanilla extract;
• egg yolk.

You need to mix apricots, vanilla sugar and orange juice. Apricots are boiled in sugar over low heat, the juice should thicken and turn into syrup. Add chopped peach, lemon juice, and vanilla extract to the filling and keep on the stove for another 3 minutes before removing the container from the heat. Add 1 cup of almonds to the mixture and allow to cool at room temperature.

The dough is divided into 2 parts and two rectangular layers are prepared for the mold. Place one piece of dough into a greased pan, pour the fruit filling on top and cover with a second sheet of dough. It is necessary to beautifully mold the edges and make holes in the top layer of dough. The pie is brushed with egg yolk and placed in an oven preheated to 230 degrees. After 15 minutes, the dessert is removed from the oven, sprinkled with almonds and put back for 10 minutes.

Recipe for layer cake with apricots from ready-made dough

This recipe is perfect for breakfast with coffee. Preparing the dessert will not take much time if you use ready-made dough from the store.

Today you don’t have to waste time and effort on preparing puff pastry according to all the rules. A layered pie with apricots from ready-made dough will turn out no worse than from one made by hand. Of course, the base will not even have 100 layers, but the taste of the dessert will not suffer from this.

To prepare the dessert you will need:

• a pack of dough;
• 4-5 fresh apricots;
• a tablespoon of corn starch;
• sugar (optional);
• lemon juice from 1/4 lemon;
• almond extract 1 tsp;
• egg beaten with a tablespoon of water;
• powdered sugar for sprinkling.

You need to immediately set the oven to heat up; 220 degrees will be enough. Chopped apricots, starch, sugar, lemon juice and almond extract should be placed in a container and mixed well. Carefully roll out the finished puff pastry into two squares. Place the dough on a greased baking sheet, place the filling in the center and cover everything with a second square. Carefully seal the edges of the pie and brush the baking surface with egg. The dessert needs to be baked for 20 minutes until ready.

IN winter time These pies are a real find! They are prepared very simply and quickly, from products that are always on hand. I, like many housewives, always have puff pastry in the freezer, and almost every family has canned apricots in the form of preserves. Last year we had no season, so I bought ready-made apricots in syrup.

To prepare puff pastry pie with apricots, prepare the ingredients according to the list. Defrost the dough first, open the jar of apricots, drain the syrup, and dry them slightly.

Sprinkle baking paper with flour, roll out the dough and place it together with the paper on a baking sheet.

Cut the apricots into thin slices and place on the dough.

Chop a handful of nuts with a sharp knife and sprinkle them over the apricots. For greater taste and aroma, the nuts can be lightly fried in a dry frying pan.

Fold the edges of the dough over and pinch them. If juice escapes from the apricots during baking, it will remain inside the pie and not spread out on the baking sheet. Bake puff pastry pie with apricots in a preheated oven at 190 degrees under the top grill for 20 minutes. If desired, the edges of the dough can be brushed with beaten egg.

Cool the finished pie, sprinkle with powdered sugar (I used cinnamon) and serve with milk, coffee or your favorite tea.

It is believed that the main ingredient in baking is patience! You may not agree with this, because you can bake all sorts of goodies from store-bought dough, for example, puff pastry, which is sold in every major supermarket. We suggest making delicious croissants from ready-made puff pastry, and you can use fresh apricots for the filling.

Ingredients

• puff pastry – 500g
• apricots – 300g
• granulated sugar – 50-100g
• egg – 1 pc.

How to make croissants from puff pastry

1. Before you start working with the dough, wait for it to defrost. But please note that it should not be put in the microwave or hot water. It is enough to leave it for 15-20 minutes at room temperature and it is ready for use. Roll out the puff pastry into a layer using a rolling pin. If the dough is a little sticky, you can sprinkle it, as well as your rolling pin and board, with flour.

2. Prepare the filling: wash the apricots, remove the seeds, cut the pulp into small slices. By the way, use firm apricots whenever possible.

3. Cut the rolled out dough into triangles, put the filling on each of them, sprinkle it with a small amount of sugar.

4. Next, we wrap small croissants from the cut triangles of puff pastry. The tips can be lightly pressed to close the apricots, or they can be left open so that the filling can be seen in the finished baked goods.

5. Then carefully separate the yolk from the white. We only need the yolk.

6. Rub the yolk with a fork, then brush the croissants with a brush. Thanks to this, the finished baked goods will have a very beautiful and appetizing golden crust.

7. Bake croissants with apricots in the oven for 25-30 minutes at 200°C. If desired, they can be baked in the microwave (but only if it has a baking mode!).

Serve the toasted croissants, garnished with mint and sweet syrup.

If you want a quick dessert for the whole family, then you can quickly and effortlessly make apricot puff pastries using ready-made puff pastry. Just 20-30 minutes and you will have a whole tray of puff pastries that no one will refuse.

The main and most difficult task in the entire cooking process is to choose good quality puff pastry.

I understand that only the dough that is made at home using homemade butter can be considered the best. But in reality, we most often go to the store and try to choose the best product for an affordable price. This time you need to try and even pay a little more than average, try several types of dough from a couple different manufacturers and choose the best dough.

What should it be like? To begin with, it should not smell like margarine and be too greasy. The finished product should be bubbly and airy, smell like butter and be crispy and without a dull, greasy sheen.

When you are offered a piece of bread with butter and another with margarine for tea, which one will you like best? I think it's oil. Because the difference is big... This is the same difference between puff pastry that contains solid margarine, and that contains a portion (large) of good, high-quality butter.

If you can handle the choice of test, then everything else will seem very easy to you. And so it is - cooking puff pastries takes 5 minutes, and the rest of the time they will simply bake. Let's get started...

Ingredients

• 0.5 kg prepared puff pastry
• fresh apricots
• a couple of spoons of sugar
• egg for brushing

At one time I became interested in Nata-Lina’s recipe (thanks to her),
about serving apricot puffs. French...

The attitude (we have) towards apricot is very surprising; it is considered a little
whether it is a wild “fruit”, it is sold for pennies and grows practically
in every garden, and often just along the road.

But in the famous dessert Sachertorte the layer is made from
apricot jam. Not peach, but apricot.
So, it’s in vain that we do this, I believe that there are two “fruits” with this
bright taste: strawberry and apricot.
True, there are also gooseberries...

Nata’s recipe is exquisite, mine is simpler, but no less tasty.
And with a little secret.
The whole secret is in the “fill”. I use it all the time, in pouring.
synabons, brioche buns.

This is cream, one egg, sugar and Limoncello liqueur.
And in tandem with a good, ripe apricot, it’s just a “thing”!

Go:
To help us, our favorite puff pastry "Lada" weighing 950 grams.
This dough will make as many as 18 pieces, and the puff pastries are quite large.
We take out our leaves (there are 6 of them), let them thaw a little and cut them.

It's easier to cut when the dough is still hard.

We select large and ripe apricots.
Wash and divide into halves, removing the bone.

Attention!
Carefully examine the halves, the main “consumer” of puffs
kids, for the absence of worms and mold!
Rinse well with water again.

Prepare a baking sheet, cover with parchment.
We stack our squares tightly against each other, they do not
will stick together.

We are looking for an old strong glass.
I have one from the times of the USSR (it’s not demolished) with a strong bottom.
We make “dents”, and even with a quality seal.

And moisten the apricot halves.

Fill:
Cream (10-20 percent fat content), sugar 50 grams, one
a good (homemade) egg and half a cap of Limoncello.
It is he who creates the entire bouquet.

(In the photo there is lemon juice, I just poured the liqueur into it, if you add
juice, cream may curdle...)

Mix everything in a large bowl for a couple of minutes with a whisk.
Set aside. We still have sugar in the glass.

Why "Jolly Samurai"???
And if you look more carefully, even if you make punctures with a fork,
just the flag of Japan... Well, why not "samurai"?

Place in the oven for 15-20 minutes, temperature 170 degrees.
In the place where half of the apricot lies, the dough will rise
it won’t, but the sides (on the contrary) will rise strongly.
When baking, DO NOT use the convection setting.

They didn’t fit everything on the baking sheet, so another mold is in a hurry to help.
We take it out of the oven, but do not transfer it to a dish, but quickly
pour the gravy around the apricot.

Into the recess.
We don’t skimp on the gravy and generously add the remaining sugar.

From the heat of the baking sheet, the puff pastries will simply “caramelize” with the gravy.
with sugar.

Do not remove the puff pastries from the baking sheet until it has cooled.
And then sprinkle with powdered sugar.

You don’t need to add anything else: no chocolate, no toppings,
nor maple syrup. Everything is in the “fill” itself.
Wonderful, bright apricot taste with a creamy lemon note...
And everything crunches!

Peace and goodness!
Bon appetit!

Cooking time: PT01H00M 1 h.

approximate cost servings: 150 rub.