Matt Tebbutt's apricot & almond pastry swirls recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Matt Tebbutt’ s apricot & almond pastry swirls recipe By You Magazine - November 7, 2021 As long as you have a packet of puff pastry in your fridge or freezer, you have a rather impressive breakfast option at your fingertips. Chris Terry MAKES 8 Plain flour, for dusting 320g packet all-butter puff pastry 400g jar best-quality apricot jam 100g whole blanched almonds, chopped 85g dried apricots, soaked in boiling water for 20 minutes to plump up 1 medium free-range egg, beaten 25g toasted flaked almonds, crushed in your hands, to serve Preheat the oven to 210C/190C fan/gas 6 1⁄2. Line a 40cm x 27cm baking tray with baking paper. Lightly dust a work surface with flour and roll out the puff pastry to a rectangle roughly 30cm x 50cm and 3mm thick. Spread 350g of the apricot jam over the pastry, reserving the remaining jam for the glaze later. Sprinkle over the chopped almonds. Drain the soaked apricots, roughly chop them and scatter them over the almonds. Starting from the long edge closest to you, roll the topped pastry into a long sausage shape. Trim the two ends to straighten them, then cut the roll into eight equal slices. Place the pastry slices side by side in a ring shape on the lined baking tray. Using a pastry brush, brush the top with the beaten egg. Bake the swirls in the preheated oven for 30-35 minutes, or until cooked through (pull them apart slightly to check the inside). You might need to place a piece of foil over the top to prevent them from burning if they’re browning too quickly. Put the remaining apricot jam in a small saucepan, add 1 tablespoon of water, then warm through over a low heat. Brush the still-warm pastry swirls with the reserved apricot jam glaze and scatter over the crushed toasted flaked almonds. Allow to stand for 30 minutes before separating them and serving with a nice cup of tea. Now buy Matt’ s book Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved