Corman
  • Baker-Pastry Chef

Apple Abricot Jam Square

  • An original recipe from Rony Parijs
  • 6 completion stages
Download recipe
Corman products used for this recipe
Traditional Butter 82% fat - Block Extra Butter 82% fat - Sheet
1
1

Puff pastry

  • Using the dough hook of the stand mixer, combine the two types of flour, butter (1) and salt while drizzling in the vinegar and water.
  • Form into a ball and let rest in the refrigerator.
  • Roll out the dough, inserting and enclosing the sheet of butter in it.
  • Give it its turns.
310 g strong flour (T45, approximately 14% protein) 940 g plain flour (T55, approximately 11% protein) 25 g salt 550 g water 25 g vinegar 125 g Traditional Butter 82% fat – Block 1 kg Extra Butter 82% fat – Sheet
2
2

Apple and apricot compote

  • Dice the apples. Cook, covered, with the brown sugar, vanilla and cinnamon.
  • When they are half-cooked, take out 1000 g of apples cubes and cook the rest down to a compote (reduced to 1600 g).
  • Add the apricot purée to the apple compote.
  • At 40°C add combined NH pectin and sugar.
  • Bring to the boil then add the half-cooked apple cubes.
  • Transfer to a gastronorm and keep in the refrigerator. 
3,2 kg Pink lady apples 220 g raw sugar 3 exhausted vanilla beans 3 cinnamon sticks 1,6 kg banana purée 400 g sugar 28 g pectin NH
3
3

Cream, milk&egg yolk wash

  • Combine all ingredients.
200 g egg yolks 50 g milk 50 g cream
4
4

Apricot glaze

50 g hot neutral glaze 50 g Puréed apricots
5
5

Finishing touches

1 SQ icing sugar
6
6

Assembly

  • Perform 5 single turns on the dough, respecting the resting time between each. Roll out to a thickness of 2.5 mm. Cut into 8 rectangles 13 x 37 cm and prick.
  • Cut the rest of the puff pastry dough into 8 strips 11 x 40 cm using a 6 cm-wide lattice cutter. Brush twice with the egg wash and refrigerate.
  • Spread 500 g of apple apricot compote on each rectangle, leaving a 2 cm border around the edges.
  • Using a brush, moisten the exposed pastry dough with a little water. Place the latticed rectangles on top, spreading them apart to be able to stick the edges of both together. Let rest in the refrigerator. Transfer to a sheet covered with baking paper. Bake in a 190°C deck oven on a perforated sheet for approximately 45 minutes. Let cool, then glaze with the hot apricot glaze. Cut into squares and sprinkle the edges with icing sugar.
Creative solutions

More recipes to find your inspiration

Recipe - Apple Abricot Jam Square
Download recipe
Any question, need help?
Contact us