Baked goods

Italian puff pastry sticks with apricot jam

Puff pastry sticks with an egg white glaze and a lattice of apricot jam. Bake at 200°C (400°F) for 10 minutes; makes about 20.

Italian cuisine · Translated from Slovak ·

Italian puff pastry sticks with apricot jamSave on Pinterest

Recipe at a glance

Prep time
5 min
Cook time
10 min
Total time
15 min
Temperature
200 °C (400 °F)
Servings
About 20 pieces
Difficulty
Easy
Jump to recipe

Italian puff pastry sticks with apricot jam are a quick dessert made with a package of puff pastry and just four other ingredients. Spread a rolled-out rectangle of pastry with a mixture of egg white, powdered sugar, and a tablespoon of flour, leaving the edges bare. Pipe a lattice of jam over the surface, then cut the pastry into sticks. They bake in just ten minutes at 200°C (400°F), so they are ready in fifteen minutes. The recipe comes from the Facebook group Recepty a rady do kuchyne (Recipes and Kitchen Tips).

Ingredients

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. In a bowl, beat the egg white with the sugar and flour until smooth and thick. Roll out the puff pastry into a rectangle of even thickness.
  2. Spread the egg white mixture over the pastry, leaving a border at least 0.5 cm wide around the edges.
  3. Fill a piping bag with the jam and pipe a lattice over the surface. Alternatively, use a skewer to create other patterns.
  4. Cut the pastry into sticks and bake in a preheated oven at 200°C (400°F) until the surface cracks, about 10 minutes. Let cool and serve.

Tip: Roll out the puff pastry directly on parchment paper, as it is difficult to transfer once coated with the egg white mixture. Cut the sticks with a knife dipped in cold water to keep the mixture from dragging along with the blade.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
89 kcal
Protein
1.0 g
Carbohydrates
14 g
of which sugars
8.0 g
Fat
3.3 g
of which saturates
1.5 g
Fiber
0.2 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Talianske tyčinky z lístkového cesta s marhuľovým džemom

You might also like