Apricot Crowns – a sweet treat cheat

OK – enough of wallowing – about time I got this blog back on track.

This week I’m going to share one of my CHEATS …. well, I always think of them as a cheat as they get more praise than they merit for the time they take AND because I use a ready-made puff pastry for them. I will admit that I almost always use a ready-made puff pastry (I have been known to make the odd rough-puff but I really do not have the time to make puff pastry properly.)

For this recipe I like to use the ALL BUTTER puff pastry (Jus-Rol). Unfortunately around here you can only get this in the ‘ready rolled’ packs *sigh*, I might not have time to make puff pastry — but, honestly, I do have the time to roll it out! Nevertheless, if I want butter (and I do!) and I buy it locally then it has to be ready rolled. (blocks are available elsewhere)

Ingredients:  1 pack ready-rolled all-butter puff pastry
1 can Apricot halves ( in juice preferably – I used Tescos this time)
1 jar Apricot Jam ( I usually use Tesco’s own or Co-Op’s own. It doesn’t have to be the best — I never use my own home-made for this.)
a dusting of icing sugar – optional.

Method: Roll out the  pastry even thinnerDSCF7349 – until more than 10″ x 8″ trying to keep it a rectangle and making sure the worktop surface is well dusted with flour so it doesn’t stick

Mark out straight edges as close to the rolled edges as possible & trim with a sharp knife.

WithinDSCF7350 this mark off 2 inch squares (50mm) and cut them.





Drain the apricots





and into the dip where the stone was, spoon just enough jam to fill it (do not overfill)






Place the apricot on the pastry square rounded side up and pull up opposite corners





then the opposite pair, stretching the pastry to make it stay.






Place on a buttered baking tray

place in a hot oven (200 degrees c) DSCF7361







for about 15 minutes – until the pastry browns


NOTE: the pastry in the photo looks paler than it is / should be ( function of the flash?)
Remove and cool for a couple of minutes before sliding off onto a cooling rack.



When cool arrange on dish (or slate plate) and dust with icing sugar.

(makes about 20 – depending on the apricots in the can)



This is a favourite when asked to take along ‘finger food’ desserts – they pop in the mouth very nicely and are not too sweet or messy.

What are your favourite sweet treat cheats?

What are your opinions on ready-made puff pastry v home-made?

Do you like reading recipes here on the blog?

Do share, you know I love to hear from you…..



4 thoughts on “Apricot Crowns – a sweet treat cheat

  1. They sound really nice, I think you have just given me the answer to my problem of what ‘finger food’ to take to our WI birthday meeting in March as long as they are OK made the day before we need them.

    • Hi Dee,
      Thanks for the comment. They are best made the same day – but will be fine the day after if just not as crisp. Perhaps bake a little longer to make sure the base is crisp. OH! And save the icing sugar dusting for just before you take them. Hope they go down well if you try them, do let me know 🙂 They have gone well at events I have taken them to.

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