Apricot Custard Danish Pastries
Apricot custard Danish pastries are always a favourite, and luckily they are also very easy to make. With only a few simple ingredients you can throw together this sweet treat in no time at all.
These delicious pastries feature a crisp puff pastry with a centre of creamy custard and juicy apricot. Either use a homemade custard, or go for the easier option of a store-bought custard.
Ingredients for making apricot pastries
Before making a start on these pastries, check that you have the following ingredients on hand:
- Puff pastry
- Tinned apricot halves
- Icing sugar
How to make apricot custard pastries
Before making a start on these pastries, first preheat the oven to 200c, and remove the puff pastry sheets from the freezer to defrost. Line two baking trays with baking paper.
Once the puff pastry sheets have defrosted enough to work with, cut each sheet into quarters. Working one at a time, place the puff pastry squares on the lined baking trays. Place a tablespoon full of custard in the centre of each pastry square, and top the custard with an apricot half.
Roll the edges of the pastry squares until they just reach the custard. Whisk the egg in a small bowl with a fork and use a pastry brush to brush the exposed pastry on each of the squares. Transfer the baking trays to the preheated oven and bake for 20 minutes or until golden. Allow to cool completely.
Once the pastries have cooled, make the icing drizzle by placing the icing sugar in a small mixing bowl and adding just enough water to form a runny icing. Drizzle each of the pastries with the icing.
More apricot recipes
Apricots really do make the best treats. Take a look at the below apricot recipes for inspiration:
Apricot Custard Danish Pastries recipe
- 3 sheets puff pastry
- 410g tin apricot halves
- 3/4 cup custard
- 1 egg
- 1/2 cup icing sugar
- Water, for icing
- Preheat the oven to 200c. Line two baking trays with baking paper and set aside. Defrost the pastry until just soft enough to work with.
- Cut each sheet of pastry into quarters. Working one at a time, place the pastry quarters onto the lined baking trays.
- Spoon a tablespoon full of custard onto the centre of each pastry quarter. Top the custard with an apricot half. Roll the sides of the pastry until it just meets the custard.
- Whisk the egg in a small bowl with a fork, then brush over the pastry with a pastry brush. Transfer the baking trays to the oven and bake for 20 minutes, or until the pastries are golden. Allow the pastries to cool completely.
- Once the pastries have cooled, place the icing sugar in a small bowl and add just enough water to form a runny icing. Drizzle the icing over the pastries and allow to set before serving.