Golden Apricot Puff Pastry Cake
A buttery, flaky dessert filled with sweet homemade apricot jam — so delicious, you may forget every other cake recipe!
Ingredients
For the Puff Pastry Cake
2 rolls puff pastry (275 g each)
1 cake ring or springform pan (22 cm / 9-inch)
Water, for brushing
Sugar, for sprinkling
For the Homemade Apricot Filling
500 g fresh apricots, pitted and chopped
60 ml water (4 tbsp)
100 g sugar (1/2 cup)
25 g cornstarch (2 tbsp)
Instructions
1. Prepare the Apricot Filling
Add the chopped apricots, water, and sugar to a saucepan.
Cook over medium heat for 8–10 minutes, stirring occasionally, until the fruit becomes soft and juicy.
Dissolve the cornstarch in 2 tablespoons of cold water, then pour it into the saucepan.
Stir continuously for 1–2 minutes until the mixture thickens into a glossy jam.
Remove from heat and let it cool completely.
2. Assemble the Cake
Preheat the oven to 190°C (375°F).
Line the bottom of the cake ring or pan with one sheet of puff pastry.
Spread the cooled apricot filling evenly over the pastry.
Cover with the second sheet of puff pastry and gently seal the edges.
Brush the top lightly with water and sprinkle generously with sugar for a crisp golden finish.
Make a few small cuts on top to allow steam to escape.
3. Bake
Bake for 30–35 minutes or until the pastry is beautifully puffed and golden brown.
Let the cake cool slightly before slicing.
Serving Suggestion
Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a cup of tea or coffee for the perfect cozy dessert.
Flaky, fruity, buttery, and incredibly easy — this apricot puff pastry cake disappears in minutes!
