Creamy Apricot Pastries



  • 2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  • 10 canned apricot halves, well drained, and 1/3 cup syrup reserved
  • 1 cup whipped cream


  1. Heat oven to 350 degrees F. Grease 10 standard size muffin pan cups.
  2. Pastries: Mix together flour, 3/4 cup sugar, baking powder, cinnamon and salt.
  3. Stir together oil, milk, eggs and vanilla extract.
  4. At low speed, beat flour mixture into milk mixture, 1/2 cup at a time, until blended. Spoon batter into prepared pan, filling cups two-thirds full.
  5. Bake pastries until a wooden pick inserted in the centers comes out clean, 30 minutes.
  6. Transfer pan to a wire rack to cool slightly.
  7. Loosen pastries by running a metal spatula around sides of cups. Turn pastries out onto rack to cool completely.
  8. Sprinkle remaining sugar over bottoms and sides of pastries. Trim pastry tops level.
  9. Topping: Brush pastries with reserved syrup.
  10. Spoon whipped cream on top of pastries. Place apricot halves, rounded-sides up, on top of whipped cream.

Yield: 10 servings

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