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Open Apricot Danish Pastry

A quick puff pastry boat topped with apricots and sultanas, baked until golden and served with Greek yoghurt.

VegetarianQuickDessertFruitPastry

Estimated Nutrition

Per Serving Total
Calories 562.4 kcals 562.4 kcals
Carbohydrates 55.6 grams 55.6 grams
Fat 32.8 grams 32.8 grams
Protein 11.2 grams 11.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
handful
Flour
for dusting
100
g
Puff Pastry
1
tsp
Icing Sugar
to dust
Dairy
1
piece
Egg
free-range and beaten
15
ml
Greek-Style Yoghurt
equivalent to 1 tablespoon
Fruits
2
piece
Apricot
halved and stones removed
30
ml
Sultanas
equivalent to 2 tablespoons
NutsSeeds
1
sprig
Mint
fresh leaves for garnish

Steps

  • Preheat the oven to 200°C and flour a clean surface.
  • Roll the puff pastry to a 3mm thickness and cut into a boat shape.
  • Place pastry on a baking sheet and top with apricot halves and sultanas.
  • Brush the pastry edges with beaten egg.
  • Bake for 8 to 10 minutes until golden-brown.
  • Dust with icing sugar and serve with yoghurt and mint leaves.