Apricot Crumble Strips

Name: Apricot Crumble Strips
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 pack of (270 g) Fresh butter puff pastry (rolled out ready to bake on baking paper; 42 x 24 cm; refrigerated shelf); 1 can(s) (850 ml) Apricots; 200 g Flour; 100 g Sugar; 150 g Marzipan raw mass; 150 g soft butter; 100 g redcurrant jelly; 7-10 Tbsp Icing sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 pack of (270 g) Fresh butter puff pastry (rolled out ready to bake on baking paper; 42 x 24 cm; refrigerated shelf)
1 can(s) (850 ml) Apricots
200 g Flour
100 g Sugar
150 g Marzipan raw mass
150 g soft butter
100 g redcurrant jelly
7-10 Tbsp Icing sugar

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. Drain the apricots well on a sieve and halve them
2
Mix flour and sugar in a bowl. Grate the marzipan and add to the flour mixture together with the butter. First knead with the dough hooks of the hand mixer, then with your hands to crumbles
3
Unroll the puff pastry with the baking paper and place it on a baking tray. Spread the two long sides with cold water, fold each side over towards the middle as an approx. 3 cm wide edge and press down lightly. Mix the jelly and spread a thin layer of it on the puff pastry. Cover with apricots and spread the marzipan crumbles on top
4
Bake in the preheated oven, lower rack (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let the finished strips cool on the baking tray. Dust with icing sugar as desired and cut into strips