Peach and Apricot Puffs

Golden puff pastry parcels filled with caramelized peaches and apricots, served with clotted cream, caramel sauce, and fresh raspberries.

Baking Vegetarian Dessert Fruit Pastry

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

105.1g

per serving

420.4 g total

Fat

30.6g

per serving

122.5 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Soft Light Brown Sugar

250

Puff Pastry

Ready-rolled

100

Caster Sugar

For sprinkling

CondimentsSauces

Caramel Sauce

Ready-made, to serve

Dairy

Butter

piece

Egg

Free-range, lightly beaten

Clotted Cream

To serve

Fruits

200

Peach

Stones removed, chopped

150

Apricot

Stones removed, chopped

Raspberry

Fresh, to serve

NutsSeeds

piece

Vanilla Pod

Split, seeds scraped out

Method

Bake for 13 to 15 minutes until golden-brown.

Sprinkle with caster sugar and place on a baking tray.

Fold pastry over, seal edges with a fork, and brush with egg.

Melt brown sugar in a pan until it turns golden-brown.

Preheat the oven to 180°C.

Spoon fruit mixture onto pastry halves and brush edges with beaten egg.

Cut 15cm circles out of the puff pastry.

Serve puffs with clotted cream, caramel sauce, and fresh raspberries.

Add fruit, vanilla seeds, and butter to the caramel and cook for 2 minutes.