Apricot Bow Ties
Submitted by gngrspot
Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
90 minThese elegant pastries get their distinctive bow tie shape from a clever twist-and-pull technique that looks complicated but only takes seconds once you get the hang of it.
Sweet apricot preserves tucked into Danish pastry dough create pockets of jammy fruit, while an egg wash and walnut-sugar topping add golden color and crunch.
The dough rises for 30-45 minutes before baking, giving you time to make coffee while your kitchen fills with that irresistible bakery smell.
Chef Tips
- Roll the pastry to exactly 20×15 inches for consistent sizing
- Make the lengthwise slit carefully, leaving 1 inch on each end intact
- Lower the oven temp immediately after placing the pastries inside to prevent over-browning
Ingredients
Directions
Mix walnuts and sugar. Set aside.
Roll pastry on floured surface into two 20 inch x 15 inch rectangles.
Trim edges evenly.
With a sharp knife cut into 12 5-inch squares. Place 1 teaspoon of apricot preserves along one of the edges of the pastry ½ inch in from the edge.
Fold over opposite edge; press edges together to seal.
With a sharp knife, make a lengthwise slit in folded pastry to within 1 inch of each end.
Slip one end under and pull it through the slit. (Looks very strange!) .
Place 2 inches apart on cooky sheets. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Brush with egg; sprinkle with walnut mixture.
Place in hot oven (400F); lower heat immediately to 350℉ (180℃).
Bake 20 minutes, or until golden brown.
Remove to wire rack; cool.
Comments