Apricot pudding slices made with puff pastry – a quick dessert that disappears from the table

Apricot pudding slices made with puff pastry – a quick dessert that disappears from the table recept

Name: Apricot pudding slices made with puff pastry – a quick dessert that disappears from the table
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 500 g puff pastry (2 ready-made sheets); 2 packets vanilla pudding; 2 jars/cans apricot compote (apricots cut into smaller pieces, keep the juice); 1 l whole milk; 250 g biscuits (butter / children's sponge biscuits); 7 tablespoons powdered sugar + a little for sprinkling; butter (for greasing the baking tray)

Easy to prepare
12 portions
65 minutes

Jan, 17. 12. 2025

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Quick pudding slices with apricots made from puff pastry. A simple recipe from readily available ingredients: apricot compote, vanilla pudding, biscuits. Procedure, times and number of servings.

A refined combination of flaky puff pastry, fragrant vanilla pudding and juicy apricots. Thanks to the layer of biscuits that soak up the juice from the compote, the slices are beautifully moist and hold their shape. An ideal “quick” dessert when guests arrive.

For 12 portions

Ingredients

500 g puff pastry (2 ready-made sheets)
2 packets vanilla pudding
2 jars/cans apricot compote (apricots cut into smaller pieces, keep the juice)
1 l whole milk
250 g biscuits (butter / children’s sponge biscuits)
7 tablespoons powdered sugar + a little for sprinkling
butter (for greasing the baking tray)

Preparation procedure

Base of pastry and biscuits Grease the baking tray with butter. Roll out one sheet of puff pastry to the size of the tray and transfer it inside. Arrange the biscuits in a single layer on the pastry and lightly drizzle them with juice from the apricot compote.
Layer of apricots Drain the apricots, cut them into smaller pieces, and evenly scatter them over the biscuits.
Pudding Mix both puddings into 100 ml of milk. Bring the remaining 900 ml of milk to a boil with 7 tablespoons of powdered sugar, pour in the mixed pudding and cook, stirring constantly, until thickened. Let it cool for 3–5 minutes (it should be hot, not boiling) and pour it over the apricots. Smooth it out.
Top pastry Roll out the second sheet of puff pastry, place it on top and lightly prick the surface with a fork (to let steam escape).
Baking Bake in a preheated oven at 170 °C for about 35 minutes, until the pastry turns golden. You can lightly dust the hot slices with powdered sugar.
Cooling and cutting Let cool, then cut into slices. It tastes best after 1–2 hours in the refrigerator.

Total preparation time

Preparation: 20 minutes
Cooking pudding: 10 minutes
Baking: 35 minutes
Total: approx. 1 hour 5 minutes (+ recommended chilling)

Number of servings

12–16 servings (depending on slice size)

Tips and variations

Biscuits: butter ones add a fuller flavor; sponge biscuits are lighter.
Compote vs. fresh fruit: with fresh apricots, sweeten the pudding to taste and add 2–3 tablespoons of jam between the fruit and the pudding.
To help the slices hold together nicely: let the dessert cool well before cutting.

Conclusion

Apricot pudding slices made from puff pastry are quick and a safe bet. Minimum work, maximum effect – moist, juicy and perfectly homemade. Great with coffee, for family celebrations and as a sweet finish after lunch.