Tuesday, October 7, 2014

Sunny-Side Up Apricot (Plum) Pastries

These became plum pastries for me,  as apricots will not be found in our grocery store or markets for another nine months.  And oddly enough it has been warm enough here to keep the plum and peach season lasting a bit longer than normal. No complaints here.   Although I do lose the effect of sunny side up "eggs" as intended.  

This recipe was the first in our puff pastry month with Tuesdays with Dorie.  I had all intentions of making the puff pastry myself, especially after reading the recipe as it seemed no harder and less fussy than croissant dough.  But I decided to take it easy, stay on schedule and use some of the local, awesome puff pastry dough from Grand Central Bakery.  

Overall, this turned out well, and with a few minor changes I might make these again.  I would cut the circles larger and roll the dough out less as I feel these were rolled too thin.  I would use a smaller fruit to help the ends puff up more.  I would continue using the pastry cream recipe with vanilla beans and maybe double it as it was so tasty.  I would pull the skins off the poached  fruit to help with appearances (no effect on taste).  And I would heavily sugar the rolling surface; I only lightly dusted mine, and the pastry could have stood up to more. 

I am looking forward to the second puff pastry recipe in a few weeks.  My dough scraps are in the freezer, waiting. 



  1. Yours look good - even with the plums. Glad you enjoyed the recipe and it worked out well for you.

  2. love the idea of using plums! they turned out beautifully.

  3. Your pastries have such nice flaky layers! Beautiful.

  4. I like the plums! I think this recipe could work well with many types of stone fruit (and no harm in taking help on the pastry end - I was happy to save myself a few hours of work!)

  5. that looks like a great quality puff dough--how fabulous that it's locally made! the plums look really lovely on these pastries.