Today, I’m excited to share a simple and quick recipe that anyone can make, yet it’s incredibly indulgent and absolutely scrumptious! <\/p>\n
For 4 servings:<\/p>\n
\n– 4 squares of puff pastry, each about 5 inches (230 g total)
\n– 1 tablespoon of sunflower oil (or melted butter)
\n– 1 tablespoon of sugar<\/p>\n
\n– 15 g cornstarch
\n– 30 g cold water
\n– 250 g pitted apricots
\n– 50 g sugar
\n– 30 g water<\/p>\n
\n– 100 g mascarpone
\n– 100 g cold full-fat liquid cream (at least 30% fat)
\n– 1 teaspoon vanilla extract
\n– 40 g powdered sugar<\/p>\n
\n1 hour<\/p>\n
\n25 minutes<\/p>\n
\n35 minutes<\/p>\n
1. <\/p>\n
\nPreheat your oven to 375\u00b0F (190\u00b0C) using the conventional setting.<\/p>\n
2. <\/p>\n
\nPlace 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.<\/p>\n
3. <\/p>\n
\nBake in the oven for 20-25 minutes or until golden brown. Allow them to cool afterward.<\/p>\n
4. <\/p>\n
\nMeanwhile, 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.<\/p>\n
5. <\/p>\n
\nIn 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.<\/p>\n
\nOpen 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.<\/p>\n\n\n