April Fools Recipes Brunch Easter Recipes Pastries

Puff Pastry Apricot “Eggs”

Name: Apricot "Eggs" in Puff Pastry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 sheet of puff pastry; 1 - 15 oz can apricot halves; 1 egg yolk; 1 cup powdered sugar; 2-3 tablespoons milk

for Easter or April Fools!

by Lora Wiley-Lennartz March 30, 2018

written by Lora Wiley-Lennartz March 30, 2018

Easter Sunday and April Fool’s fall on the same day this year. This is a wee dilemma for me as I love to create faux food recipes for April Fools and adore presenting Easter dishes. So I solved my issue with a recipe that works for both occasions. These Puff Pastry Apricot “Eggs” are a great addition to any Easter menu. And, they are a perfect “double take” dish. Are they eggs or apricots? Hmmm.

The best part is how little time these Puff Pastry Apricot “Eggs” take to prepare. Just under a half hour. However, you will have to cool them down before icing. But stick them outside in cool air and they will be glaze-ready in no time at all.

First, cut squares out of puff pastry, then 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 Puff Pastry Apricot “Eggs” off in the early morning to serve for that evening’s dessert in the time it takes to finish your morning coffee.

Puff Pastry FTW!

This is a perfect recipe if you are a harried host for Easter meals, houseguest weekends, or brunch. Of course, these Puff Pastry Apricot “Eggs” are a fun item to create for April Fool’s as well. Generally, puff pastry is a marvelous and handy item to always have in your freezer. It is a most flexible item to have on hand in a time pinch. you can create endless appetizers, tart shells, and dessert pastries out of it quickly. Just scan your fridge and pantry for leftover jams. condiments, vegetables, herbs, fruits, cheeses, nuts, etc. Then create a combo and wrap it in puff pastry. Brush with a beaten egg, bake and you can be done in a half hour or so.

Apricot "Eggs" in Puff Pastry

Prep time: 10 minutes Bake time: 12 minutes Yield: 1 dozen pastries

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, German

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

1 sheet of puff pastry
1 - 15 oz can apricot halves
1 egg yolk
1 cup powdered sugar
2-3 tablespoons milk

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
Place a layer of paper towels on the counter.
Drain the apricots. Reserve the juice.
Place each apricot half, open side down, on the paper towels to drain.
Unfold the puff pastry sheet onto a lightly floured surface.
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.
Place one-half apricot on each of the puff pastry squares, cut side down. One per square.
Beat the egg yolk with a fork and use a pastry brush to coat the puff pastry.
Place in the oven and bake for 10-12 minutes or until the squares puff up and turn golden.
Remove from oven. Transfer to a wire rack and let cool completely.
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)
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.
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.
Fill the pastry bag with the glaze and pipe it around the apricots on the cooled pastries.
When the glaze has hardened, plate and serve.