Easter Sunday and April Fool’s fall on the same day this year. A wee dilemma for me as I love to create faux food recipes for April fools and also love presenting Easter dishes.
I solved my own issue with these apricot puff pastries that work for both occasions. A great addition to any Easter menu, these are also the perfect “double take” dish.Are they eggs or apricots?
The best part is how little time these take to prepare. Under a half hour. You will have to cool them before glazing but stick them outside and they will be glaze-ready in no time.
Just cut squares out of puff pastry, top with an apricot, brush with egg yolk and bake. When the pastries have cooled add the glaze around the apricot. Finito! You can easily knock these off in the early morning to serve for that evening’s dessert in the time it takes to finish your morning coffee.
Apricot "Eggs" in Puff Pastry
Ingredients
- 1 sheet of puff pastry
- 1 - 15 oz can apricot halves
- 1 egg yolk
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
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Preheat the oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Place a layer of paper towels on the counter.
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Drain the apricots. Reserve the juice.
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Place each apricot half, open side down, on the paper towels to drain.
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Unfold the puff pastry sheet onto a lightly floured surface.
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Use a sharp knife or a cookie cutter to cut the puff pastry into 3 x 3-inch squares. Transfer the squares on the prepared baking sheets.
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Place one-half apricot on each of the puff pastry squares, cut side down. One per square.
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Beat the egg yolk with a fork and use a pastry brush to coat the puff pastry.
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Place in the oven and bake for 10-12 minutes or until the squares puff up and turn golden.
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Remove from oven. Transfer to a wire rack and let cool completely.
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Use a small paintbrush to brush the apricot halves with the reserved apricot nectar to make them shiny. Reserve the rest of the nectar for later use if you like (add to cocktails, etc)
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In a separate bowl whisk together the powdered sugar and milk. The glaze should be thick but runny. If you need to, adjust the consistency by adding more powdered sugar to make it thicker or more milk to thin it out.
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Fit a pastry bag with a #4 or #5 tip. Place the bag in a tall glass tip side down and fold the open side over the edge of the glass.
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Fill the pastry bag with the glaze and pipe it around the apricots on the cooled pastries.
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When the glaze has hardened, plate and serve.
some other apricot recipes for Easter and “faux egg” recipes for April Fools:
