With Easter coming up fast it’s time to plan treats for the little ones! This allergy-friendly, vegan apricot danish recipe is super easy to make, very tasty and the perfect sweet treat for Easter.
You will need:
Puff pastry (1-2 sheets)
20g Dairy-free Butter (melted)
50g caster sugar
50g icing sugar
2-4 tablespoons water
4 Large Apricots (peeled and halved)
Take your puff pastry sheet, and cut it into even squares (note: you will need the squares big enough to accomodate the ‘borders’ surrounding your apricot, as well as the apricot itself). Fold in the sides slightly to make your ‘borders’, leaving enough room in the middle for your apricot. Pre-heat oven to 180C.
Place half an apricot into the middle of your pastry square. Brush your pastry with your melted vegan butter and sprinkle apricot and surrounding area with a little caster sugar. Place your pastries in the oven for around 15 minutes, or until golden brown.
Once cooked, set your pastries aside to cool. Mix icing sugar in a small bowl with two tablespoons of water, adding more tablespoons of water until you reach a smooth icing. Drizzle your icing on top of your cooled danishes and enjoy your Easter bunny’s prized “egg” sitting proudly in it’s basket!