User Manual

Cakes and small baked items, desserts and sweet dishes: 125
Apricot boats [Index: ]
MCRC00837921_BO_Aprikosenschiffchen-017MCRC00837994_SE_Aprikosenschiffchen-019MCRC00900625_NF_Aprikosenschiffchen-022_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking
For 8 servings
Baking tray
MIXTURE:
8 slices frozen puff pastry, around 600 g
A little flour
FILLING:
1 tin apricots, drained weight around 500 g
50 g ground almonds
100 g raw marzipan
1 egg
A little milk
IN ADDITION:
Greaseproof paper
Per serving
444 kcal, 35 g carbs, 31 g fat, 7 g protein, 2,9 BU
PREPARATION
1. Defrost the puff pastry according to the instructions on the packaging.
2. Allow the apricots to drain thoroughly.
3. Line the baking tray with greaseproof paper. Dust the work surface with flour and roll out the
sheets of puff pastry into pieces around 12x10 cm in size.
4. Sprinkle the almonds diagonally over each piece of puff pastry. Cut the marzipan into wafer-thin
slices. Place 2 slices each on the almonds. Place 2 apricot halves diagonally on each slice of marzipan.
5. Preheat the oven.
6. Separate the egg. Brush the two free, opposite corners of the pastry with egg white, fold over and
press down firmly.
7. Whisk the milk and egg yolk, brush the 'boats' with the mixture and bake at once as indicated.
Setting procedure:
Convection
180 °C
Preheat
Baking time: 20-35 minutes
Tip:
Try using different fruits or jam. For a savoury
filling, you could use cheese and cooked ham.