Apricot Danish Pastries 杏桃丹麥酥(麵包)
Very shiny and beautiful apricot Danish pastries, with buttery, fluffy pastry. Filled with pastry cream and top with apricot. Lovely and delicious treat for any time that you can make at home.
This is my favourite Danish pastry, love the taste, the color and the look of the shiny dome apricot. With homemade pastry cream (you can search the recipe on my blog here), or you can use custard. Top with apricot or any fruit you like, the most important is put a glaze of apricot jam to make it shiny.
Have it for breakfast is always make you happy and full of energy. It looks and tastes really good, as good as in the bakery, maybe better!?
這個是我最愛的杏桃丹麥酥麵包，每次看到黃色圓圓的杏桃，外形很可愛，感覺充滿活力！
配上一杯熱咖啡，便成美味的早餐或下午茶，自己在家也能輕鬆做出歐洲風味！
Take 1/3 of the danish pastry dough on a floured worktop, roll it into 1 cm thick, and cut into square. Be careful not to over roll the dough, as ths butter will leak. Fold it to a triangle, then use a knife to cut two edges but don’t cut through. Then open it as ths photo shown.
Then place the left down pastry to the opposite small corner. Then place the right top pastry fold to the opposite left down corner.
將麵糰擀薄(約1分分厚），切出手掌般大的正方形.
向對角摺，成三角形, 在兩邊各切一刀，但不要切斷. 然後打開，成兩個一大一小的正方形. 將左下角向右上對摺，放在小方正的對角上. 再將右上角向左下對摺，疊在左下角小方形上.
Add some pastry cream on the square, then place one apricot on top.Cover with plastic wrap and let it rest for 30 minutes.
Brush some egg wash on the pastry to give it nice golden color. Bake in preheated oven at 220C for 20 to 25 minutes or until golden.
Then brush some apricot jam with hot water on the pastries, it will give it a nice shine.
*This recipe can make 6 pastries
* You can use peach instead of apricot
在方形位置塗滿卡士達醬，再在上面放一個杏桃，用保鮮紙蓋好，靜置30分鐘.
在麵糰上掃一層蛋液，可令烘焙後呈金黃色。放入焗爐220度C，焗20 －25分鐘至表面呈金黃色即可 ＊在麵包上塗上一層杏桃果醬（兩湯匙果醬+1湯匙熱水），令麵包有閃爍的效果
*一份麵糰可做約6個麵包
*用罐頭的杏桃Apricot，如找不到可用蜜桃Peach代替
*如不想自己做麵糰，可買現成的酥皮puff pastry做，口感雖然不同，但也很美味！
- 1 portion danish pastry dough
- 6 apricot / peach
- pastry cream
- 1 egg , beaten
- 2 tbsp apricot jam
- 1 tbsp hot water
- 1 份 丹麥酥麵包麵糰
- 6 個 杏桃/蜜桃
- 卡士達醬
- 1 隻 蛋液
- 2 湯匙 杏桃果醬
- 1 湯匙 熱水
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Take 1/3 of the danish pastry dough on a floured worktop, roll it into 1 cm thick, and cut into square. Be careful not to over roll the dough, as ths butter will leak. Fold it to a triangle, then use a knife to cut two edges but don’t cut through. Then open it as ths photo shown.
-
Then place the left down pastry to the opposite small corner. Then place the right top pastry fold to the opposite left down corner.
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Add some pastry cream on the square, then place one apricot on top.Cover with plastic wrap and let it rest for 30 minutes.
-
Brush some egg wash on the pastry to give it nice golden color. Bake in preheated oven at 220C for 20 to 25 minutes or until golden.
-
Then brush some apricot jam with hot water on the pastries, it will give it a nice shine.
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