Preparation & Storage
- Apricot&Almond Danish PastriesIngredients150g Whitworths Soft Apricots500g Ready to Roll Puff Pastry250g Golden Almond Marzipan1 Medium Egg, beaten50g Flaked AlmondsHow to make1. Preheat oven to 190°C/375°F/Gas Mark 5.2. Roll out pastry to 5mm thickness. Cut into 8 rectangles approximately 12cm x 7cm.3. Roll out marzipan to 3mm thickness. Cut into 8 rectangles approximately 10cm x 5cm. Place each marizpan rectangle onto each pastry rectangle.4. Top with 2 Whitworths apricots, glaze with the beaten egg and sprinkle on the flake almonds.5. Place completed pastries onto a large, lightly greased baking tray approximately 1cm apart and bake in the centre of the oven for 10-15 minutes or until golden brown.Why not try... apricots straight from the pack or gently poached in a little apple juice, then pureed and stirred into natural yogurt.Warning: Although every care has been taken to remove apricot stones, some may remain.
Store in a cool, dry place. Once opened, reseal, refrigerate and consume within two weeks.
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