Puff pastry apricot strips

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1 pack of (300 g) deep-frozen puff pastry
  • 1 can(s) (425 ml) Apricots
  • 150 g Marzipan raw mass
  • 1 Protein
  • 125 g Icing sugar
  • 50 g pinned almonds (with skin)
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Spread the puff pastry sheets apart and allow to thaw at room temperature for about 20 minutes. In the meantime, drain the apricots well on a sieve, collecting the juice. Finely dice 3/4 of the fruit.

  2. 2

    Cut the remaining apricots into slices. Place the puff pastry slices on top of each other and roll out into a rectangle (37x30 cm) on a lightly floured work surface. Place on a baking tray lined with baking paper.

  3. 3

    Finely dice the marzipan, mix with the diced apricots, egg white and 100 g icing sugar and spread on the puff pastry. Leave about 2.5 cm free on both long sides. Fold the two short sides and the long sides about 2 cm each.

  4. 4

    Spread apricot slices and slivered almonds on the filling. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Stir the remaining icing sugar in 2-3 tablespoons of apricot juice until smooth.

  5. 5

    Take the cake out of the oven and coat the edges with icing. Let them cool down and dry. Makes about 8 pieces.

Nutrition Facts

KCAL
370 kcal
CARBS
45 g
FATS
19 g
PROTEINS
5 g