Danish Apricot

A pastry that I love and that is the favorite of my mom.I know that the text looks long and daunting, but the fact remains that this delicacy is easy. If you do not want us your puff pastry, you can buy it at the store. Good week

Ingredients: Pastry cream.	Ingredients: Puff pastry.
50g sugar. 2 c. tablespoons of white flour. 2 eggs. 500 ml of milk. ½ c. with vanilla tea.	500 g of white flour. 1 c. teaspoon salt. 100g unsalted butter, melted. cold water depending on the mixture. 200 g soft unsalted butter. 50 g white flour. beaten egg for gilding. a box of halves of apricots in syrup.

Preparations

• Heat milk in a saucepan
• In a bowl, combine sugar and flour.
• Add eggs and whisk until the mixture is smooth.
• Stir in the hot milk gradually, whisking.
• Replace all in the saucepan and bring to low heat to boiling, whisking constantly.
• Remove from heat and add vanilla.
• Put in a bowl, place plastic wrap directly on the hot cream and let cool.
• Put in the fridge time to prepare the dough.
• In a large bowl, combine flour, salt and melted butter pick up with cold water.
• Knead the dough until it is smooth and homogeneous.
• Cover with plastic wrap and refrigerate for 1 hour.
• In a bowl, mix the butter and flour.
• Put the mixture on plastic wrap and shape a square.
• Close the wrap and refrigerate 1 hour.
• On a floured work plan, roll dough into a rectangle and place the butter in the middle then fold the sides over the butter.
• Chill dough 30 minutes.
• Roll dough into a rectangle with rolling pin, taking care to keep the butter has imprisoned inside.
• Fold the rectangle into 3 to make a turn and refrigerate 1 hour.
• The further lower again in rectangle and fold and refrigerate 1 hour.
• Repeat the same operation for the last time either 3rd round total taking care refrigerate for 1 hour between each operation.
• Preheat oven to 350 ° F / 180 ° C.
• Roll dough into a rectangle and cut out with a pastry wheel to square the size desired.
• Place 1 c. tablespoons of pastry cream center square and fold two corners to the center over filling
• Add half apricot in the center.
• Place the pastries on a baking sheet lined with parchment paper.
• Brown pastry with beaten egg.
• Bake about 15 minutes or until the pastry is well developed and the pastry is golden brown.
• Cool on rack.
• Tip: Make shine your pastries with a little apricot jam smeared on the hot surface! Or go for a more traditional frosting icing sugar mixed with a little milk.