Poached Apricot Napoleons with Ginger Pastry Cream

Author: Canadian Living

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

Ingredients

  • 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
Poached Apricots:
  • 4 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup apricot nectar
  • 5 strips lemon rind
  • 12 apricots halved and pitted

Method

Ginger 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

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Apricot Napoleons with Ginger Pastry Cream

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