Are you looking for a creamy, refreshing and incredibly moist dessert for the weekend that you can prepare without complicated baking? This pudding delight with apricots is exactly what your family will appreciate. It combines crispy, flaky pastry, extra thick vanilla cream and sweet-tart canned apricots that give the dessert just the right zing.
Thanks to ready-made puff pastry, preparation is lightning fast. The big trick here is the ladyfingers layered at the bottom – they act as a reliable “sponge” during baking and cooling. They soak up all the moisture from the fruit and pudding, so the bottom pastry stays beautifully baked and the ladyfingers become wonderfully soft. Let’s make this hit of quick baking step by step!
| Parameter | Value |
|---|---|
| Preparation time | 15 minutes |
| Baking time | 20–25 minutes at 180 °C |
| Difficulty | Extremely easy |
| Main flavors | Sweet-tart apricots, silky vanilla pudding and buttery pastry |
Ingredients You Will Need
Base and Fruit Layer:
- 1 pack of puff pastry: Rolled out (which you cut in half) or in a block (which you roll out yourself). For a larger baking tray, you can use 2 packs of pre-rolled pastry.
- 1 pack of round ladyfingers: The key to a dry bottom crust.
- 1 large can of apricot compote: Well drained (you can also use other favorite fruit).
Extra Thick Vanilla Pudding:
- 1 liter of whole or semi-skimmed milk
- 3 packets of vanilla pudding powder: The higher ratio of powder ensures the cream holds its shape perfectly.
- 4 tablespoons granulated sugar: Or to taste.
For Finishing:
- Powdered sugar for a generous final dusting.
Step-by-Step Preparation
1. Preparing the Puff Pastry Base and Ladyfingers
Line a classic baking tray with baking paper. Roll out the puff pastry on a floured surface and cut it into two equal halves (if you have two packs of pre-rolled pastry, your job is even easier). Place the first sheet of pastry on the bottom of the tray. Cover the entire surface of the pastry densely, side by side, with ladyfingers placed rounded side down.
2. Fruit Layer from Drained Apricots
Pour the canned apricots into a sieve and let the sweet syrup drain thoroughly (don’t pour the syrup away, you can drink it or dilute it with water for a refreshing drink). Evenly spread the drained apricot halves over the layer of ladyfingers.
3. Cooking and Pouring the Thick Pudding
In a small amount of the measured liter of milk, thoroughly mix 3 packets of vanilla pudding powder and 4 tablespoons of granulated sugar. Bring the remaining milk to a boil in a pot. Once the milk starts boiling, pour in the pudding mixture and cook over low heat, stirring constantly, for about 1–2 minutes. You will get a very thick pudding. While still warm (not boiling), carefully pour the pudding over the apricots and ladyfingers and smooth it out with a spatula.
4. Covering and Baking Until Golden
Carefully place the second sheet of puff pastry over the finished pudding layer. Gently but firmly press the edges of both pastries together all around so the filling doesn’t leak out during baking. Place the tray in an oven preheated to 180 °C and bake for about 20 to 25 minutes, until the puff pastry on top is beautifully golden and wavy.
5. The Most Important Step: Patient Cooling
Take the baked cake out of the oven. Now comes the key moment of the whole recipe – you must let the cake cool completely at room temperature and then ideally refrigerate it for 2–3 hours. The pudding cream needs time to fully set in the cold. Before slicing, generously dust the surface with powdered sugar and cut into neat squares with a sharp knife.
Frequently Asked Questions (FAQ)
Vanilla is a classic with apricots, but the pie will be absolutely fantastic with cream, almond, or banana pudding as well. If you enjoy interesting flavor contrasts, you can also try coconut-flavored pudding, which will give the apricots a great exotic touch.
Definitely! If it’s the season, pit fresh ripe apricots, cut them into quarters, and place them on the ladyfingers (you can lightly sprinkle them with vanilla sugar if they are a bit tart). You can also use frozen apricots from last year’s harvest – place them directly frozen, they will thaw beautifully in the oven. The ladyfingers underneath will reliably catch any moisture.
This is because the hot steam from the pudding and apricots had no way to escape. To prevent this next time, gently prick the top layer of dough in several places with a fork or make a few small decorative cuts with the tip of a sharp knife before placing it in the oven. This way, the steam can escape easily, and the surface of the pie will remain beautifully flat.
Pudding delight with puff pastry and apricots is perfect proof that you can quickly conjure up a chilled tray cake from just a few basic ingredients that will be a huge hit. Enjoy!
