Apricot Danish Squares

I am for sure not the only one who is obsessed with apricot danishes!

I am so happy to have created this easier version of it, that all fits on a baking sheet!

Once you get your custard out of the way, your dessert is almost done. And you’re welcomed to use bought custard to make your life easier! Such a good one to make for Shabbat dinner!

Custard:

• 525g milk (or milk substitute, like soy)

• 150g heavy cream (or non-dairy cream)
  

• 1 tsp vanilla

• 6 egg yolks

• 120g sugar

• 45g cornstarch

• 55g butter (or margarine)

DIRECTIONS:

1. Start by heating your milk, cream and vanilla in a saucepan just until hot to the touch. Set aside.

2. Whisk your yolks in a bowl, sugar and cornstarch until thick. Add hot milk mixture slowly while whisking.

3. Return mixture to saucepan at medium heat and whisk often, until mixture becomes custard like. Transfer to bowl, mix butter in. It will melt in the mixture.

4. Cover with plastic wrap directly on custard and place in the fridge until cold, about 2 hours.

Danish:

• Puff pastry

• Apricots, halved

• Sugar

• Cinnamon (optional)

• Egg wash

• Powdered sugar

DIRECTIONS:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2. Place puff pastry on it. Place a dollop of about 1.5 tbsp of custard on puff pastry and repeat each with about 1/2 inch in between each. For a half size baking sheet, you can make about 20 squares.

3. Add half apricots face down on each dollop of custard. Slice pastry in between apricots to form your squares.

4. Brush egg wash on pastry only, sprinkle sugar and cinnamon.

5. Bake for 45-50 minutes, or until golden.

6. Once cool, sprinkle powdered sugar on top.

For full video, click here.

Enjoy,

Guila