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Apricot Bow Ties
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes 9
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Danish Dough
1 cup Pastry Cream for Apricot Bow Ties
1 (15-ounce) can apricot halves, drained
1 large egg, lightly beaten
Sugar, for sprinkling
Gallery
Apricot Bow Ties
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes 9
Gallery
Apricot Bow Ties
Credit:
Bryan Gardner
Apricot Bow Ties
Credit:
Bryan Gardner
Apricot Bow Ties
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Danish Dough
- 1 cup Pastry Cream for Apricot Bow Ties
- 1 (15-ounce) can apricot halves, drained
- 1 large egg, lightly beaten
- Sugar, for sprinkling
Directions
Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.
Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.
Reviews
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Reviews
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All Reviews for Apricot Bow Ties
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Reviews:
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All Reviews for Apricot Bow Ties
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
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Least Positive
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