Danish Apricot Envelopes - Bread Recipes | Anson Mills - Artisan Mill Goods

Name: Danish Apricot Envelopes - Bread Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 2.7 ounces egg yolk, beaten (from 4 large eggs); 12 ounces half-and-half; 2 ounces almond paste, sliced or pinched into small bits; 0.6 ounces Anson Mills Fine Cloth-Bolted Pastry Flour, sifted; 1 ounce granulated sugar; Pinch of fine sea salt; 1 teaspoon vanilla extract; 0.5 ounce unsalted European-style butter; for the apricots: 18 small dried apricots 3.5 ounces granulated sugar 12 ounces spring or filtered water; 18 small dried apricots; 3.5 ounces granulated sugar; 12 ounces spring or filtered water; 1 Recipe Classic Danish Pastry Dough Anson Mills French Mediterranean White Bread Flour or Colonial Style Fine Cloth-Bolted Pastry Flour, for dusting 1 large egg; 1 Recipe Classic Danish Pastry Dough; Anson Mills French Mediterranean White Bread Flour or Colonial Style Fine Cloth-Bolted Pastry Flour, for dusting; 1 large egg; for the glaze: 7 ounces apricot jam or preserves 1 ounce water; 7 ounces apricot jam or preserves; 1 ounce water

ansonmills.com

Danish Apricot Envelopes introduction When you take a tart, singing stone fruit like an apricot, ensconce it on a mound of glossy almond and vanilla pastry

View Original

Share this recipe:

Ingredients

2.7 ounces egg yolk, beaten (from 4 large eggs)
12 ounces half-and-half
2 ounces almond paste, sliced or pinched into small bits
0.6 ounces Anson Mills Fine Cloth-Bolted Pastry Flour, sifted
1 ounce granulated sugar
Pinch of fine sea salt
1 teaspoon vanilla extract
0.5 ounce unsalted European-style butter
for the apricots: 18 small dried apricots 3.5 ounces granulated sugar 12 ounces spring or filtered water
18 small dried apricots
3.5 ounces granulated sugar
12 ounces spring or filtered water
1 Recipe Classic Danish Pastry Dough Anson Mills French Mediterranean White Bread Flour or Colonial Style Fine Cloth-Bolted Pastry Flour, for dusting 1 large egg
1 Recipe Classic Danish Pastry Dough
Anson Mills French Mediterranean White Bread Flour or Colonial Style Fine Cloth-Bolted Pastry Flour, for dusting
1 large egg
for the glaze: 7 ounces apricot jam or preserves 1 ounce water
7 ounces apricot jam or preserves
1 ounce water