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Apricot spandau (envelopes)
Apricot spandau (envelopes)
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Prep Time:
320 minutes
Cook Time:
15 minutes
Total Time:
335 minutes
Apricot-filled Golden Danish pastry, a delicate tea time delight.
Ingredients:
  • 687.50 ml plain flour
  • 1.20 gm salt
  • 1 tsp ground cardamom
  • 1.25 gm ground nutmeg
  • 250g butter, chilled, roughly chopped
  • 3/4 warm cup milk
  • 1 x 7g sachet dry yeast
  • 74.25 gm white sugar
  • 3 x 425g can apricot halves, drained
  • 1 eggwhite, beaten
  • 36.00 gm white sugar
Instructions:
  • In a food processor, blend flour, salt, cardamom, and nutmeg until mixed. Add butter and pulse until it forms chunky teaspoon-sized pieces. Transfer the mixture to a large bowl.
  • In a jug, mix together milk, yeast, and 1 tablespoon of sugar. Whisk with a fork until smooth. Allow the mixture to sit in a warm place for 10 minutes until bubbles appear on the surface.
  • Mix the remaining sugar into the flour mixture, then create a well in the center. Add the yeast mixture and egg, stirring gently until just combined, being careful not to disrupt the butter. Cover with plastic wrap and refrigerate for 4 hours.
  • Sprinkle flour on a clean surface. Roll out the dough into a 25cm x 40cm rectangle. Fold it into thirds, rotate it 90 degrees, and roll it out into a rectangle again. Fold into thirds, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C. Line 2 to 3 baking trays with baking paper. Divide the pastry into two portions. Roll out one portion to a 1/2cm thickness and cut it into 10cm squares.
  • Take an apricot half and position it in the center of each pastry square. Fold two corners of the pastry towards the center to cover the apricot. Repeat this process with the rest of the pastry and apricots, then transfer them onto baking trays. Brush the pastries with egg white and sprinkle sugar on top before baking.
  • Bake until golden brown, then serve piping hot.

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