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Apricot pastry whirls

Name: Apricot pastry whirls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 18 pastries
Cuisine: British recipes
Ingredients: 375g sheet ready-rolled puff pastry; 190g ready-made marzipan; 2 tbsp apricot compote, plus extra; 150g finely chopped soft dried apricots; Handful toasted flaked almonds

Published: 30 Apr 12
Updated: 18 Mar 24

This puff pastry recipe, made with marzipan, apricot compote and almonds, is both speedy and easy to prepare.

Easy
May 2012

Test kitchen approved

Makes 18 pastries
Takes 15 minutes to make, 15 minutes to cook, plus chilling

This puff pastry recipe, made with marzipan, apricot compote and almonds, is both speedy and easy to prepare.

Nutrition: per serving

Calories: 146kcals
Fat: 6.8g (2.5g saturated)
Protein: 2.3g
Carbohydrates: 18.8g (12.2g sugars)
Fibre: 0.9g
Salt: 0.2g

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Ingredients

375g sheet ready-rolled puff pastry
190g ready-made marzipan
2 tbsp apricot compote, plus extra
150g finely chopped soft dried apricots
Handful toasted flaked almonds

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Unroll a 375g sheet ready-rolled puff pastry onto a lightly floured work surface. Coarsely grate 190g ready-made marzipan. Sprinkle evenly over half the pastry, then fold over the other half of pastry to cover the marzipan.
Roll out the pastry until it’s the same size it was originally (about 23cm x 25cm). Mix 2 tbsp apricot compote with 150g finely chopped soft dried apricots and spread evenly over the pastry. Taking a long edge, roll up the pastry into a tight roll. Using a sharp knife, slice the rolled pastry into 18 rounds, about 1.5cm thick.
Chill on a lined baking sheet for 10 minutes, then bake for 15 minutes until puffed and golden. While still warm, glaze with a little more of the apricot compote and scatter with toasted flaked almonds. Serve immediately.