{Quick & Easy} The Stress-Free Apricot Breakfast Pastry
This beautiful apricot and cream cheese pastry is bursting with bright summer flavours!! It is simple to make, flaky, creamy, and perfectly sweet & tangy! You’ll want to bring this to your next brunch with friends!!
One of my absolute favourite things about summer is going to local fruit markets! I love getting lost in the juicy aromas, freshly cut ripened fruit samples, and taking home my favourite new finds! Pair that with the taste of a freshly baked pastry and you have yourself an irresistible start to your day!
The Stress-Free Apricot Breakfast Pastry was created on impulse after taking home my first apricots of the season! They combine flaky store bought puff pastry (as making puff pastry is by no means quick or stress-free!), dollops of sweetened cream cheese, apricot jam, and beautiful fresh apricots! They are the perfect breakfast treat to enjoy with your morning tea or coffee.
To make these pastries you will need:
- Frozen Puff Pastry (1 sheet)
- Apricots (6 ripe)
- Cream Cheese (softened)
- Apricot Jam
- Egg Wash (egg + water)
- Slivered Almonds
- Baking essentials: Vanilla extract, salt, flour (for dusting), Demerara sugar (optional for topping)
Let’s make The Stress-Free Apricot Breakfast Pastry!
Preheat your oven to 400F (or 375F convection bake). Line a baking pan with parchment paper and set aside.
Place thawed puff pastry on a flat surface with a small dusting of flour to prevent sticking.
Unfold pastry and roll it into an approximately 12″ by 9″ rectangle.
Divide rolled puff pastry into 12 squares.
With a sharp edge/knife, cut 2 “L” cuts on either side of your puff pastry, leaving 2 adjacent corners intact. Brush cut edges with egg wash (this is important later to adhere the sides).
Shape the puff pastry by crossing the cut corners over one another.
Place puff pastry squares onto prepared baking pan. Set aside while you prepare the additional toppings.
In a small bowl, using a spoon, mix together softened cream cheese, salt, sugar, and vanilla extract (note: this can also be done with an electric mixer or food processor if desired).
Cut apricots in half, set aside. Have apricot jam on hand.
Assembly
Start by adding a teaspoon of cream cheese mixture to the centre of each pastry square, spread flat.
Continue by adding 1/2 tsp of apricot jam to each cream cheese base.
On top of each apricot jam mound, place an apricot half (facing down).
Brush pastry sides with egg wash and top with almond slices and Demerara sugar (optional). Bake pastries at 400F (375F convection bake) for ~35 min or until golden brown and apricots have started to deflate. Remove from oven. Let cool on baking rack.
Once out of the oven and still warm, brush apricot halves with apricot jam glaze (1/4 cup apricot jam + 2 tsp water). Brush with apricot glaze as many times as desired (note: Apricot jam will soak into warm apricot!).
Enjoy!
{Quick & Easy} The Stress-free Apricot Breakfast Pastry
Ingredients
- 1 sheet Frozen Puff Pastry thawed
- 1/2 pkg Cream Cheese (4 oz or 250 mg) room temperature
- 3 tbsp Granulated Sugar
- 1/2 tsp Vanilla Extract
- pinch of salt
- 1 tbsp All-purpose Flour for dusting of board before rolling (if needed)
Egg Wash
- 1 Egg
- 1 tbsp water
Toppings
- 2 tbsp Sliced Almonds
- 1 tbsp Demerara sugar optional
- 1/4 cup Apricot jam
- 1/4 cup Apricot glaze (1/4 cup apricot jam + 1 tbsp water)
- 6 Apricots pitted and cut in half
Instructions
- Preheat oven to 400F (or 375F convection bake). Line baking pan with parchment paper. Set aside.
- Place thawed puff pastry on flat surface with tbsp of flour to prevent sticking. Unfold pastry and roll into ~ 12" by 9" rectangle.
- Cut rolled puff pastry into 12 squares. Place puff pastry squares onto prepared baking pan lined with parchment paper.
- Shape your puff pastry – using egg wash to adhere dough sides. (Note: See my crossed square pattern photo instructions above if you would like to follow how I shaped my pastries!). Set aside while you prepare the additional toppings.
- In a small bowl, using a large spoon, mix together softened cream cheese, salt, sugar, and vanilla (note: this can also be done with an electric mixer or food processor). Cut apricots in half and make sure you have apricot jam on hand.
Assembly
- Add tsp of cream cheese mixture to the centre of each pastry square, spread flat. Add 1/2 tsp of apricot jam to cream cheese mixture. Add apricot half, facing down, to the top of each pastry.
- Brush pastry sides with egg wash and top with almond slices and Demerara sugar as desired.
- Bake pastries at 400F (375F convection bake) for ~35 min or until golden brown and apricot is starting to deflate. Remove from oven. Let cool on baking rack
- Once out of the oven, brush apricot halves with apricot jam glaze (1/4 apricot jam + 1 tbsp water).
- Enjoy!
Notes
- Don’t have fresh apricots?! No problem!! Fresh apricots can easily be substituted with canned apricots for baking any season!
- Want to try this recipe with other summer fruit!? Great Idea! These pastries also turn out wonderfully with slices of peaches or nectarines
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