Apricot pastry



Ingredients basic dough:
2000 g Wheat flour, type 550
100 g Westfalia Backstabil Pro
50 g Whole egg
40 g Salt
1100 g Water, cold
3290 g Basic dough

2000 g WESTFALIA Plunder Croissant Platte

Knead the ingredients in the kneading machine, dough temperature approx. 16°C.
Allow the dough to rest for 10 minutes, cold and covered.
Laminate the Westfalia Plunder Croissant Platte with 2 single and two double fold, allow to rest for approc. 20 minutes.


Ingredients custard:
2000 g Milk
240 g Sugar
180 g Westfalia Kochkrem CL
8 pieces egg yolk

Boil ¾ of the milk. Mix the Kochkrem powder and the sugar and stir into the remaining milk and egg yolk,
whisk the mixture slowly into the boiling milk.

How to make:

Roll the puff pastry to a thickness of 3,5mm and cut into pieces of 12 x 12 cm or 8 x 8 cm, lay them on prepared baking trays.
Pipe the cold custard with a piping bag on the puff pastry-quadrates then put apricot halves on. Spray the pastry with a little water and spread Westfalia Bienenstich Mix.
Bake the pastries after a little resting time.
baking temperature: approx. 210 °C
baking time 20 -25 minutes
After cooling brush with Westfalia Geleeguss Apriko-flüssig .


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