Easy Apricot Brunch Pastries


– Hey guys, today I’m gonna show you how to make a delicious apricot pastry that’s perfect for Easter Sunday brunch. What I love about this recipe is that you can do the whole thing ahead of time and then all you have
to do is bake and serve. How easy is that? Let me show you how to put ’em together. So the day before you can go ahead and make your pastry cream. So in a medium sauce pan, you’re going to add one cup of milk, two tablespoons of sugar, and one vanilla bean pod that you have cut down the middle
and scraped of its seeds and you can throw the pod in as well. So you just wanna simmer this just until the vanilla beans start
to rise to the surface and you see all the little seeds. Then you can fish out the
pod and allow that to cool. Then in a large bowl you
wanna add two egg yolks and two tablespoons of corn starch. And you can whisk that up all together and you will see it’ll start to create a really nice yellow paste. Then you slowly wanna pour in the milk a little bit at a time
whisking all the while just until everything
is combined and smooth. Then you wanna take this
mixture and pour it through a fine mesh sieve into
a cleaned out sauce pot. And then you’re gonna
heat this on medium high just whisking all the while
until it starts to thicken and then keep going until you have the consistency of like a pudding. Then you can turn off your heat and add a tablespoon of
butter and whisk that in. There, how easy was that? Your pastry cream is all ready to go. Then you can transfer
it to a shallow bowl, and then you immediately wanna
put your plastic wrap on top. It should be touching the pastry cream and this will prevent a film from forming and you can pop it in
your fridge overnight. Now because these pastries
don’t take very long to bake, it’s only about 20 to 25 minutes, we are gonna be working
with canned apricots because they’re really tender and they just work a lot better
then the fresh apricots. And then you wanna work
with a floured surface and this is how we are going
to assemble the pastries. Now, I find that this is even easier if you can get puffed pastry sheets already cut to five by five squares, and I find the best place
to find precut puffed pastry is in the Mediterranean markets. Just look in the frozen food aisle. Then you’re gonna take one one
of the puffed pastry squares, pivot to you so that it’s
like the shape of a diamond and then you wanna take
about two tablespoons of the pastry cream and put it in the center and then you’re going to take two apricot halves and
put them on the ends. Then you wanna take a beaten egg and with a pastry brush just brush this egg wash all the way around the outer perimeter of all the puffed pastry that’s seen. Then you can take your two little corners and meet them in the
middle and you just wanna make sure that none of the
pastry cream is visible. You only really wanna see the, a little bit of the apricots. Maybe half. Because the pastry cream
will start to brown in the oven and it doesn’t look as pretty as just the apricots when it’s baked. And then you can fasten these corners with some more egg wash and just make sure you’re getting all the
outer puffed pastry too, and this will create a really
nice golden brown color. Then working with a metal spatula, you can just lift these
up and transfer them to a baking sheet lined
with parchment paper. And you can repeat this process, and you’ll get about six of these pasties. Then at this stage you can
cover these with some foil. Kind of tent it so that the foil doesn’t actually stick to the pastry, pop it in your fridge and you are all ready to go for tomorrow. Then, moments before your guests arrive you can preheat your oven
to 400 degrees Fahrenheit and you are gonna bake these off for about 20 to 25 minutes
just until they’re puffed up and golden brown and then while they’re in the oven you can heat up a quarter cup of apricot jam just in a little sauce pan and you want it just to
melt and become liquified. And then once they come out of the oven, you can brush each one with the jam and it’s really pretty to do the pastry and the apricots so that
they’re nice and shiny. People will think you bought these at a fancy French pastry shop. They will be so impressed when you say that you’ve made them yourself. Now to round out your
brunch you could watch my Easter brunch playlist here, and that will show you five recipes that would pair beautifully with these little apricot pastries. I’ll see you over there.

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