Apricot Danish

Something quick for the afternoon coffee break.

It is a filling with a combinazion of fruit, nuts and custard. Easy to prepare, when guests arrive on a short notice and you have a stash of puff pastry at home. Anything else are pantry staples and can changed on a whim.

Pudding powder from Dr.Oetker can be stored for a long time. Bring milk or a substitute to a boil, mix the powder with some of the milk and a bit of sugar and stir it until it thickens.

Cover directly with clingfilm and cool down.

I used a can of apricots and drained some of them. I had an opened bag of walnuts and they brought a bit of crunch in the Danish.

Cut the rectangular puff pastry in 8 pieces. A tablespoon of vanilla pudding in the middle. Put a halve apricot on top and set 2 walnut pieces on each side of the apricot.

Pull the pastry sides up and try to press them in the middle. Beat an egg yolk and brush the outside of the pastry.

At 200 C bake them for 25 minutes or until golden brown.

Ingredients:

1 butter puff pastry

8 apricot halves

16 walnut halves

500 ml whole milk

2 tbsp sugar

1 Dr.Oetker vanilla pudding powder

1 egg yolk