This elegant dessert looks as if you have to be a pastry chef to make it. However, with several make-ahead elements and the help of frozen puff pastry, this dish is one anybody can make.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2007
- 1/2 pkg frozen puff pastry thawed
- 1 egg yolk
- 1 tablespoon granulated sugar
Ginger Pastry Cream:
- 1 1/2 cup milk
- 1 egg
- 1 egg yolk
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon cornstarch
- 3 tablespoons finely chopped candied ginger
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 4 cups water
- 1/2 cup granulated sugar
- 1/2 cup apricot nectar
- 5 strips lemon rind
- 12 apricots halved and pitted
MethodGinger Pastry Cream: In small saucepan, heat milk until bubbles form around edge. Meanwhile, in bowl, whisk together egg, egg yolk, sugar, flour and cornstarch until pale and slightly thickened; gradually whisk in milk.
Return milk mixture to pan; cook over medium heat, whisking, just until bubbling, about 5 minutes. Reduce heat to medium-low; simmer, whisking, until mixture can mound on spoon, about 2 minutes. Remove from heat.
Whisk in ginger, butter and vanilla. Transfer to clean bowl. Place plastic wrap directly on surface; refrigerate until cold, about 3 hours. (Make-ahead: Refrigerate for up to 2 days.)
Poached Apricots: Meanwhile, in saucepan, bring water, sugar, apricot nectar and lemon strips to boil over high heat; boil for 5 minutes. Reduce heat to medium-low; add apricots and simmer just until apricots are tender, about 4 minutes. Let cool. (Make-ahead: Pour into bowl; cover and refrigerate for up to 2 days.)
Puff Pastry: Line rimmed baking sheet with parchment paper or leave ungreased; set aside.
On lightly floured surface, roll out pastry to 15- x 7-inch (38 x 18 cm) rectangle; trim uneven edges. Cut lengthwise then crosswise in half to make 4 rectangles. Cut each diagonally in half. Transfer triangles to prepared pan.
In bowl, whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar; refrigerate for 30 minutes.
Prick pastry all over with fork. Bake in centre of 375°F (190°C) oven until puffed and golden, about 25 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Meanwhile, using slotted spoon, remove apricots from poaching liquid, draining well; set aside. Bring poaching liquid to boil over high heat; boil until glossy, syrupy and reduced to about 2/3 cup (150 mL), about 30 minutes. Discard lemon rind; let cool.
Cut each triangle horizontally between pastry layers to make 2 thin triangles. Lay each bottom on chilled dessert plate. Top each with 3 apricot halves, about 1/4 cup (50 mL) pastry cream then triangle top. Drizzle with syrup.
Nutritional facts Per serving: about
- Sodium 117 mg
- Protein 6 g
- Calories 350.0
- Total fat 14 g
- Cholesterol 82 mg
- Saturated fat 3 g
- Total carbohydrate 52 g
- Iron 18.0
- Folate 14.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 17.0