Mopping up ingredients in the kitchen yielded another semi-invented pastry. With the other half of the frozen puff pastry (the other half was used for an apple dessert), I made this apricot dessert. The inspiration was finding three forms of apricots in the larder… First, a can of apricots in sugar syrup. Next some semi-dried (still moist) but intensely flavored apricots. And finally, a jar of opened apricot preserves from La Maison du Chocolat. I was hoping that throwing them all together would result in a multi-layered and intense apricot experience.
To make, thaw the frozen puff pastry. First drain, then slice the canned apricots, add some chopped semi-dried (should work with dried as well) apricots and several tablespoons of apricot jam and heat this up until the jam melts and it is all nicely blended. Place the puff pastry on a silpat mat laid on a pan, add the filling to the center of the pastry and pull the edges up and over the filling. Brush with egg wash and sprinkle with sugar. Prick with a toothpick so that the steam can escape.
Bake in a 400F oven for 15-20 minutes until a nice golden color. Serve a few minutes after taking it out of the oven. Despite a very thin layer of apricot filling in each slice, this was INTENSE. Almost too intense, frankly. If I were to do this over, I would have added some sliced almonds or other nuts into the filling, and I wouldn’t have sealed the filling in with the dough. Instead, I would have left part of the top open, as with the previous apple version. At any rate, with vanilla ice cream or whipped cream it was still very good, just intense, that’s all. Hmmm, all the puff pastry is gone now…