Apricot Danish

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Apricot Danish
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Health Score:
Health Score
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
150
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie150 kcal(7 %)
Protein2.72 g(3 %)
Fat8.46 g(7 %)
Carbohydrates15.83 g(11 %)
Sugar added6.55 g(26 %)
Roughage0.4 g(1 %)
Vitamin A115.09 mg(14,386 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.74 mg(6 %)
Vitamin B₆0.03 mg(2 %)
Folate15.52 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.25 μg(3 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C2.45 mg(3 %)
Potassium81.62 mg(2 %)
Calcium21.24 mg(2 %)
Magnesium4.71 mg(2 %)
Iron0.35 mg(2 %)
Iodine10.7 μg(5 %)
Zinc0.21 mg(3 %)
Saturated fatty acids3.83 g
Cholesterol63.1 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1
ready-made Puff pastry
plain flour (for dusting)
½ cup
3 tablespoons
1 teaspoon
1
large egg yolk
1
large egg
8
canned apricot halves (drained)
2 tablespoons
Apricot Jam (warmed)
To garnish
2 tablespoons

Preparation steps

1.
Preheat the oven to 200°C (180°C fan) | 400F | gas 6. Grease and line a couple of baking trays with greaseproof paper.
2.
Combine the cream cheese, egg yolk, caster sugar and vanilla extract in a mixing bowl and beat until smooth.
3.
Roll the pastry out on a lightly floured work surface into a 12” x 12” square. Cut into 8 equal-sized rectangles and carefully transfer onto the baking trays.
4.
Spoon a dollop of the cream cheese mixture in the centre of each and sit an apricot half on top with the cut side facing down.
5.
Beat the whole egg with a tablespoon of water in a small bowl and brush the exposed pastry with the egg wash.
6.
Bake for 15-18 minutes until puffed, risen and golden. Remove from the oven and brush the pastry with the warmed apricot jam.
7.
Let the pastries cool a little before dusting with icing sugar and serving.
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