Golden Apricot Puff Pastry Cake
A flaky, buttery pastry layered with sweet apricot filling and baked until golden brown. Perfect with tea or coffee!
Ingredients
For the apricot filling
500 g fresh apricots (pitted and chopped)
1/3 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch mixed with 2 tbsp water
For the pastry
2 sheets puff pastry (thawed)
1 egg (beaten, for egg wash)
2 tbsp apricot jam (optional, for extra glaze)
Powdered sugar for dusting
Instructions
- Make the apricot filling
Add apricots, sugar, and lemon juice to a saucepan.
Cook over medium heat for about 10–12 minutes until the fruit softens.
Stir in vanilla.
Add the cornstarch mixture and cook another 1–2 minutes until thickened.
Let the filling cool completely. - Assemble the cake
Preheat oven to 200°C (400°F).
Line a baking tray or cake pan with parchment paper.
Roll out one puff pastry sheet and place it in the pan.
Spread the cooled apricot filling evenly over the pastry.
Cover with the second puff pastry sheet.
Seal the edges with a fork.
Brush the top with beaten egg.
Cut a few small slits on top to let steam escape. - Bake
Bake for 25–30 minutes until puffed and deep golden brown. - Finish
Warm the apricot jam slightly and brush over the hot pastry for shine.
Cool for 15 minutes.
Dust with powdered sugar before serving.
Serving Ideas
Serve warm with vanilla ice cream
Add chopped almonds or pistachios on top
Enjoy with mint tea or coffee