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4-Ingredient Apricot Danish Pastry Recipe
Crispy on the outside and juicy in the middle. These apricot custard Danish pastries are easy are SO GOOD.
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Course:
Breakfast
Cuisine:
Danish
Diet:
Vegetarian
Servings:
6
danish pastries
Author:
Emily Leary
Ingredients
350
g
ready rolled croissant dough
(1 tin)
400
g
custard
(1 tin)
240
g
apricot halves
(1 tin, drained)
1
medium free range egg
icing sugar (powdered sugar)
(optional)
Instructions
Preheat the oven to 200C/390F (180C/355F fan). Divide the dough into six triangles.
Place a dessert spoon of custard into the middle of a triangle.
Put an apricot half on top, cut side down.
Fold the sharper points up to meet each other and pinch. Fold the last point up and press together. Repeat for every triangle.
Place on a greaseproof paper lined tray and brush with the egg.
Bake for approx 12 minutes until golden brown. Allow to cool.
If you like them a little sweeter, sprinkle with powdered sugar.
Video
Nutrition
Calories:
432
kcal
|
Carbohydrates:
43
g
|
Protein:
8
g
|
Fat:
26
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
212
mg
|
Potassium:
287
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
932
IU
|
Vitamin C:
4
mg
|
Calcium:
108
mg
|
Iron:
2
mg
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