Source: Traditional
Makes 1 serving.
Preparation time: 5 minutes
Tips: See Danish pastries recipe, fruit tarts, Babas etc.
Glazes
For Pastries and Cakes
Ingredients
Preparation
APRICOT GLAZE:
1/2 cup apricot jam
2 tablespoons brandy, kirsch or other liquor (optional)
POWDER SUGAR GLAZE:
1 cup powder sugar
3 tablespoons butter, softened
4 tablespoons milk, adjust for spreading consistency
LEMON GLAZE: (variation of above)
4 tablespoons fresh lemon juice, omit milk.
APRICOT GLAZE:
1. Press apricot jam through a sieve and heat in microwave oven until it boils. Stir brandy, kirsch or other liquor (optional). Other flavoring such as almond or hazelnut flavoring may also be added instead of the liquor.
2. Use while hot. Glaze cools to form a dry film over pastry.
POWDER SUGAR GLAZE:
1. Mix powder sugar, butter and about 4 tablespoons milk.
2. Heat in microwave for 30 seconds at a time. Glaze thins out when heated. Adjust milk to desire consistency.
3. Use while hot. Glaze makes a thin white layer crust when cool.
LEMON GLAZE: Substitute milk for Lemon juice in Powder sugar Glaze recipe.
NOTE: 1) Apricot glaze is also use to varnish puff pastry shells baked as fruit tarts, and glaze Babas with rum.
