Pigs in a Blanket with Apricot Glaze
I’ve been making pigs in a blanket for years, but adding an apricot glaze completely transformed this classic appetizer. The sweet-tangy coating creates an irresistible caramelized shell that makes these disappear faster than regular versions. My friends now specifically request ‘the fancy ones’ at every gathering.
Why Apricot Preserves Beat Fresh Fruit Every Time
Fresh apricots might seem more elegant, but preserves deliver consistent sweetness and the perfect thick texture for glazing. The concentrated fruit flavor intensifies during baking without making the pastry soggy. Choose preserves with visible fruit chunks rather than smooth jam – those little pieces create beautiful caramelized spots that add both texture and visual appeal to each bite.
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The Double-Brush Technique That Creates Perfect Shine
Brushing glaze only once leaves you with patchy coverage and dull color. My method involves a light first coat before baking, then a generous second application halfway through cooking. The initial layer sets the base while the second creates that gorgeous glossy finish. Use a silicone brush to avoid tearing the delicate pastry during the second application.
Scoring Secrets for Even Cooking and Better Presentation
Making shallow diagonal cuts across each wrapped sausage prevents the pastry from puffing unevenly and creates elegant serving portions. Space cuts about half an inch apart without cutting completely through. These score marks also provide channels for the glaze to settle into, creating beautiful golden lines that make each piece look professionally prepared rather than homemade.
Hard-Won Lessons from Countless Batches
- Keep puff pastry cold while working – if it gets too warm, pop the whole baking sheet in the fridge for 10 minutes before baking to prevent spreading.
- Save a few tablespoons of glaze for serving alongside as a dipping sauce – guests love having extra for those who want even more apricot flavor.
Frequently Asked Questions
Why does my glaze slide off during baking?
The glaze is probably too hot when applied, or you’re using too much at once. Let the glaze cool to room temperature and apply in thin layers rather than thick coats for better adhesion.
Can I use a different type of preserves for the glaze?
Absolutely – peach, orange marmalade, or even fig preserves work beautifully. Just make sure to strain chunky preserves to avoid burning during the baking process.
What’s the best way to prevent the pastry from getting soggy on the bottom?
Pat the sausages completely dry before wrapping and avoid over-glazing the bottom portion. Using a wire rack for the final few minutes of cooling also helps maintain crispness.
How do I know when the pastry is properly cooked through?
Look for deep golden brown color and visible puffing of the pastry layers. The internal temperature should reach 165°F, and the bottom should sound hollow when tapped lightly.
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Pigs in a Blanket with Apricot Glaze
Ingredients
Pastry
Protein
Glaze
Wash
Garnish
Equipment Needed
- Large rimmed baking sheet
- Parchment paper
- Small saucepan
- Silicone pastry brush
- Sharp knife
- Wire cooling rack
Instructions
- Setup: Preheat oven to 400°F and line baking sheet with parchment paper.
- Make glaze: Combine apricot preserves, Dijon mustard, honey, vinegar, and garlic powder in small saucepan. Heat over medium-low heat for 3-4 minutes, stirring until smooth. Strain mixture to remove large fruit chunks, then set aside to cool slightly.
- Cut pastry: Unfold puff pastry sheets and cut each into 12 equal rectangles, creating 24 pieces total. Each piece should be roughly 3 inches by 2 inches.
- Wrap sausages: Pat sausages dry with paper towels. Place one sausage at the edge of each pastry rectangle and roll up tightly, leaving seam side down.
- Score and arrange: Arrange wrapped sausages on prepared baking sheet, spacing 1 inch apart. Using sharp knife, make shallow diagonal cuts across each piece, spacing cuts 1/2 inch apart.
- First glazing: Brush each piece lightly with beaten egg, then apply thin layer of apricot glaze using pastry brush.
- Bake and finish: Bake for 10 minutes, then remove from oven and brush with remaining glaze. Sprinkle with sesame seeds and return to oven for 6-8 minutes until golden brown and puffed.
- Cool and serve: Cool on wire rack for 5 minutes, then garnish with chopped green onions before serving warm.
Nutrition Facts
Per Serving (4 pieces)
