• Baker-Pastry Chef

Apple Abricot Jam Square

  • An original recipe from Rony Parijs
  • 6 completion stages


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


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


Cream, milk&egg yolk wash

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


Apricot glaze

50 g hot neutral glaze 50 g Puréed apricots


Finishing touches

1 SQ icing sugar



  • 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.