APRICOT DANISH

INGREDIENTS

APRICOT DANISH

500g block of puff pastry 

1 carton of Aplro soya vanilla custard 

1 can of apricots halves, in fruit juice

2 tbsp plant-based milk (oatly barista works best)

1 tbsp honey or agave nectar 

2 tbsp apricot jam, store-bought or homemade (recipe below)

APRICOT JAM

500g dried apricot halves

250g caster sugar

500ml water

Remaining apricot halves and fruit juice

METHOD

APRICOT JAM

Set aside 12 apricot halves for the tarts. Add the remaining apricot halves and fruit juice, sugar and the dried apricot halves to a saucepan. Top up with 500ml water. Simmer on a medium heat for roughly 1 hour, until the dried apricot begin to break down and caramelise. Using a hand blender or food processor, blitz until smooth or chunky, depending on preference. 

In future, this can be used instead of the apricot halves and store-bought jam for the pastries. Just add 1 tsp to the centre on top of the custard instead and the same process with this homemade jam for the glaze. 

APRICOT DANISH

Preheat the oven to 200C. 

Cut the block pastry in half. Roll out each half into a rectangle then cut into 6 smaller rectangles. Add 1 1/2 tbsp of custard to the centre of each rectangle. Fold up the edges all around like a galette. This will stop the custard from spilling out the edges. Carefully place one apricot halve (or 1 tsp of homemade jam) inside in pastry. 

In a small bowl or cup, mix together the milk and honey. Brush the pastry with the mix to help the pastry brown in the oven. Bake for 15-18 mins, until brown. 

Add 2 tbsp of apricot jam with 1 tsp water to a small bowl. Microwave for 1 min to melt. Brush over the pastries as soon as they come out the oven. 

Be sure to tag @safiyahmco if any recipes are used!