Today’s Delicious Treat: Apricot and Whipped Cream Puff Pastry Triangles
Today, I’m excited to share a simple and quick recipe that anyone can make, yet it’s incredibly indulgent and absolutely scrumptious!
Ingredients
For 4 servings:
General:
– 4 squares of puff pastry, each about 5 inches (230 g total)
– 1 tablespoon of sunflower oil (or melted butter)
– 1 tablespoon of sugar
Apricot Compote:
– 15 g cornstarch
– 30 g cold water
– 250 g pitted apricots
– 50 g sugar
– 30 g water
Whipped Cream:
– 100 g mascarpone
– 100 g cold full-fat liquid cream (at least 30% fat)
– 1 teaspoon vanilla extract
– 40 g powdered sugar
Preparation
Total Time
1 hour
Preparation Time
25 minutes
Cooking Time
35 minutes
Steps:
1.
Preheat the Oven
Preheat your oven to 375°F (190°C) using the conventional setting.
2.
Prepare the Puff Pastries
Place the puff pastry squares on a baking sheet. Brush each with oil. Fold them into triangles; it’s okay if the edges aren’t perfectly aligned. Lightly brush the tops with water and sprinkle with sugar.
3.
Baking the Pastries
Bake in the oven for 20-25 minutes or until golden brown. Allow them to cool afterward.
4.
Make the Apricot Compote
Meanwhile, prepare the apricot compote. Mix the cornstarch with 30 g of cold water. Chop the apricots into small pieces. In a saucepan, combine the apricots, sugar, and 30 g of water. Bring to a boil and cook for a few minutes over medium heat (about 10/14 on my stove), stirring often. The apricots should break down but still have some chunky pieces. Stir the cornstarch mixture into the fruits. Continue cooking for about 2 minutes on low heat (8/14), stirring continuously until thickened. Let it cool.
5.
Prepare the Whipped Cream
In a bowl, blend the mascarpone with the cold cream, vanilla extract, and powdered sugar until it forms a thick cream (takes about 2 minutes). Transfer the cream into a piping bag fitted with a fluted nozzle.
Assemble the Pastries
Open up the cooled pastry triangles and fill each one with a spoonful of apricot compote followed by a generous amount of whipped cream. Arrange them on a serving platter and dust with powdered sugar before serving.
Similar Posts:
- Creamy Apricot Tart Recipe: A Must-Try Dessert!
- Indulge in This Dreamy Apricot Tart with Almond Verbena Cream!
- Apricot Compote with Vervain: A Delicious Twist on a Classic Dessert!
- Chestnut Cream Mini Croissants with Almond Bits – A Must-Try Recipe!
- Crispy-Melty Mini Puff Pastries Perfect for Your Next Party!
Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.