Fruit Danish - Baked Apricot
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My Danish pastries are handmade using raw milk, cultured butter from Fen Farm Dairy in Bungay, free range eggs and flour milled at Shipton Mill in the Cotswolds. Baked fresh every Saturday morning and topped with delicious seasonal produce.
Filled with whipped, sweetened, cream cheese and fresh baked apricot. Glazed with apricot jam and fresh, picked thyme. A delicious breakfast or brunch pastry.
Ingredients: wheat flour, butter, milk, cream cheese, free range eggs, sugar, cream, cornflour, fresh apricots, vanilla, apricot jam, yeast, sea salt, fresh thyme.
Whilst I take every care in handling my ingredients, Elsing Bakehouse is an open kitchen and these pastries may contain traces of sesame and nuts.