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–+ servings

{Quick & Easy} The Stress-free Apricot Breakfast Pastry

The Stress-Free Apricot Breakfast Pastry is bursting with bright summer flavours!! It is simple to make, flaky, creamy, and perfectly sweet & tangy! You'll want to bring these pastries to your next brunch with friends!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, French
Servings 12 pastries

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

Sofia’s Tips:
  • 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
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword apricot, apricot pastry, baking, breakfast pastry, cream cheese, danish, easy recipe, home baker, juicy, simple, sugar, summer baking, sweet and tangy
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