Citrus Apricot Puff Pudding

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The pastry puffs up prettily and crunchy around the edges and stays very moist and chewy in the center where the filling is-- similar to bread pudding. i made mine in a loaf pan, but i think it would come out nicely in a larger pan as well. next time, i would line the pan with foil or wax paper so i could get it out of the pan for nice presentation easily.

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Steps

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Begin with filling: in the top of a double boiler , combine marsala and flour until smooth.

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Add jam , rind , and juices and heat , stirring continuously with a whisk until thickened.

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Spoon three tablespoons of the hot mixture into the egg yolks , stirring to temper , then add the yolks to the pot and continue stirring until thick and coating the whisk.

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Turn off heat , pour apricot cream into another container and set aside.

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For ganache: heat coconut milk and grand marnier in the top of the double boiler until just barely simmering.

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Put white chocolate into a bowl , and pour coconut milk over white chocolate , let sit a few moments and then stir to combine melted chocolate.

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Set aside.

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For pastry: preheat oven to 375f spray either a standard loaf pan or a 8x9 baking pan with cooking spray.

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Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan.

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Lay a sheet in the bottom of the pan , and spoon 2 or 3 teaspoons of apricot cream filling over i.

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Ingredients

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puff pastry, dried apricot, orange, zest of, marsala wine, flour, apricot preserves, lemon, zest of, lemon juice, orange juice, egg yolks, white chocolate, coconut milk, grand marnier