Apricot Cream Slices
- Prep
- 20 min
- Bake
- 20 min
- Total
- 40 min
- Makes
- 12 slices
Ingredients
- 1 sheetpuff pastry1 roll. In Germany usually bought ready-rolled from the chilled section. In the US use frozen puff pastry sheets, all-butter if possible; in the UK, ready-rolled puff pastry.
- 9 oz250 gmascarpone
- 1 cup250 mlheavy creamcold. Cream for whipping with about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
- 3 tbspgranulated sugar
- 2 packetsagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and in the UK use agar agar powder, using the amount on its package because strengths vary.
- 1vanilla beanA whole vanilla pod; the seeds are scraped out and used. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.
- apricotsfresh or canned
- powdered sugarfor dusting. Very finely ground sugar for icings and dusting. In the US, powdered sugar (confectioners' sugar); in the UK, icing sugar.
From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/apricot-cream-slices/