Apricot and Almond Danish Pastry Recipe

Ingredients:

• 1 Pack Puff Pastry
• 1 Tin Apricots (juice drained and discarded)
• 75g/3oz Ground Almonds
• 75g /3oz Caster Sugar
• 1 Medium Egg (beaten)
• 15g /1/2 oz Butter
• Apricot Jam
• Flaked Almonds (optional)
• Glaze
• Powdered Sugar
• Water

Preparation:

Apricot and Almond Danish Pastry Recipe
Pastry
Place the pastry onto a large greased and floured baking tray then roll the pastry into a large rectangle shape. Lightly mark a rectangle shape into the pastry approximately 2 inches from the edge. Place the ground almonds and caster sugar into a bowl and mix in the butter. Then add some beaten egg little by little to form a sticky almond paste. Your almond paste should be thick and moist, make sure it not too loose or too dry. Spread apricot jam into the outlined rectangle on your pastry then spread in the almond paste. Place the tinned apricots evenly on top of the almond paste and fold the pastry edges over. Carefully place apricot danish recipe into a hot oven at 220C for approximatly 20 minutes or until turned golden brown and cooked.
Glaze
When the apricot danish pastry is still hot mix enough water with some powdered sugar to make a runny liquid icing. Drizzle the runny icing mixture all over the danish pastry. Use the back of the spoon to cover all the apricots and all of the pastry edges with the sugar glaze. Serve when cooled

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