Open Apricot Danish Pastry

A quick puff pastry boat topped with apricots and sultanas, baked until golden and served with Greek yoghurt.

Vegetarian Quick Dessert Fruit Pastry

Estimated Nutrition

Calories

562.4

kcal / serving

562.4 kcal total

Carbs

55.6g

per serving

55.6 g total

Fat

32.8g

per serving

32.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

handful

Flour

for dusting

100

Puff Pastry

tsp

Icing Sugar

to dust

Dairy

piece

Egg

free-range and beaten

Greek-Style Yogurt

equivalent to 1 tablespoon

Fruits

piece

Apricot

halved and stones removed

Sultana

equivalent to 2 tablespoons

NutsSeeds

sprig

Mint

fresh leaves for garnish

Method

Preheat the oven to 200°C and flour a clean surface.

Roll the puff pastry to a 3mm thickness and cut into a boat shape.

Place pastry on a baking sheet and top with apricot halves and sultanas.

Brush the pastry edges with beaten egg.

Bake for 8 to 10 minutes until golden-brown.

Dust with icing sugar and serve with yoghurt and mint leaves.