Easy Peanut butter and Apricot Danish

    35 minutes

    Easy and delicious. a great way to use up your egg yolks and have something friendly for the kids while you enjoying a more adult desert.


    South Australia, Australia
    2 people made this

    Serves: 8 

    • 2 sheets of frozen puff pastry (thawed)
    • 16 canned apricot halves
    • 3 egg yolks
    • 1/4 cup peanut butter (I used crunchy style)
    • 1/4 cup plain flour
    • canola oil for greasing
    • Milk to brush pastry
    • Icing sugar for dusting

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees c. Place baking paper on a large oven tray spray with canola oil
    2. Using an electric beater mix egg yolks & caster sugar till light and creamy.
    3. Add peanut butter and continue to beat until well combined.
    4. Cut each sheet of pastry into 4 squares so that you have 8 squares in total.
    5. Divide peanut butter mixture evenly between pastry squares and spread to edges.
    6. Place 2 apricot halves in each square diagonally in center
    7. Fold the 4 corners of each square into the center to cover apricots.
    8. Brush with milk or egg wash.
    9. Place in oven and bake for 20 minutes or until pastry is puffed and golden.
    10. Dust with icing sugar Serve hot or cold.

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    Reviews in English (2)


    loved this recipe - so simple and yet elegant  -  03 Jul 2012


    This recipe is also nice with melted chocolate and strawberries.  -  10 May 2013  (Review from Allrecipes UK & Ireland)