This is definitely a crowd pleaser and a great tea time snack.One of the best things about summer is, of course, the variety of fruits! Do you have to balance and peal the apricots like a peach. Your apricots may not have been as sweet or as ripe. Color might be slightly darker inside. I sometime add some sugar on top just for garnish, That’s a great idea Dawn! always make double batches, they keep great. Let me know how it turns out . I’ll definitely keep it in mind and will share if I come up with something delicious , Yes, actually it’s a little different of a process but I have a great recipe for peach pie: https://natashaskitchen.com/2013/08/30/perfect-peach-pie-recipe/. A simple, easy and effortless recipe to make whether you use fresh, canned or frozen apricots. Puff pastry should be kept in the refrigerator until ready to use. Getting your postings is a joy. Spoon a small amount of apricot … Use the strips of pastry dough to create a lattice top and crimp the edges. Dab a small amount of apricot preserves into the center of each square. Spoon a little of the apricots onto the center of each square. Place the pastry parcels onto a baking tray. Well, it didn’t turn out good at all. Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. Tried one time with craisin and raspberry jam and chopped almond. This flaky cream cheese pastry dough is the best. 1 Tbsp lemon juice I am a big time apricot lover. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. You could, but I think a good jam might be better! Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. So hard to get good ones where I live so that means I must make an apricot pie. . Modified: Sep 14, 2020 by Alexandra For the full recipe including quantities and method, click the "jump to recipe… Apricot Turnovers are made quick and easy with frozen puff pastry dough and fresh apricots ~ use your favorite jam in place of fresh fruit for an even faster treat! I love that this apricot pie wasn’t overly sweet, which only means that a scoop of vanilla bean ice cream on the side was less guilty. I followed your recipe and added sugar and flour. Set aside until ready to use. We have always frozen our own because my parents tree mass produces, but they are kind of difficult to find in stores. Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle. There’s no way to fix this, right? Place seam side down on prepared tray. I do love apricots. As it says in the recipe, you can use ricotta cheese instead of the farmers/fresh cheese. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Going to attempt to make this tomorrow. There’s also something magical about pairing them with cinnamon and a squeeze of lemon juice. Hi Stephanie, I haven’t tested that but I think it could work. This is great for salvaging less than perfect fruit, too. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown. You might add a little more sugar next time. I think you’ll love the dough. Now you’ve got me craving an apple pie! I am wondering if the cream cheese pastry can be frozen. cooling 20 Min (s) Prep 45 Min (s) Cook Enjoy Apricot-Puff Pastry Squares, featuring fresh apricots simmered with brown sugar. I did notice I had a ton of apricots, but when I weighed them on my scale, it was just a touch over 2.5 lb Maybe too much lemon juice? I used up all the apricots and I can’t even enjoy the pie now. Line a baking sheet with a … Bake the pastry puffs in the oven for 13-15 minutes, or until golden-brown. I guess should be some way to regulate sugar/lemon juice amount before baking.. Hi Daria, it is most likely due to tart apricots. Did you wait for the pie to cool before cutting into it? Won’t be using your recipe again unless I increase the amount of sugar. Beat together 1 egg with 1 Tbsp cold water. Preheat Oven to 425˚F. Would these freeze well? I used it with low fat, and it was just as good – better since I could enjoy with less guilt, That’s awesome! I’m wondering if I used too many? Thanks! Brush top and edges of pie generously with egg wash. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine. I came across your beautiful pie and couldn’t wait to try it! 2. I love baking for special occasions to. Read my disclosure policy. Nope! Easy recipe,but was too tart. I have it detailed here: https://natashaskitchen.com/2013/08/30/perfect-peach-pie-recipe/. Maybe 1/4 cup sugar wasn’t enough?? You can also use cottage cheese, but put it in a collander first and rinse out everything leaving only the curds, then press it with a fork to make it more smooth. I have apricot pie filling in hard so now I wondered how much I should use for 1 recipe of this pie. Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown. Set aside for about 15 minutes. I hope the kiddos love it! 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