Citrus Apricot Puff Pudding

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• For pastry

• 1 (17 1/3ounce) package puff pastry, thawed
• 1⁄2 cup  dried apricot, diced
• 1⁄2 orange, zest of, grated

• For filling

• 1⁄3 cup marsala wine or 1⁄3 cup sweet sherry
• 2  tablespoons flour
• 2⁄3 cup  apricot preserves
• 1⁄2 lemon, zest of, grated
• 3  tablespoons lemon juice
• 3  tablespoons  orange juice
• 3  egg yolks, beaten

• For ganache

• 2  ounces white chocolate, chopped
• 4  ounces coconut milk
• 2  teaspoons Grand Marnier

Directions

1. Begin with filling: In the top of a double boiler, combine marsala and flour until smooth. Add jam, rind, and juices and heat, stirring continuously with a whisk until thickened. 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. Turn off heat, pour apricot cream into another container and set aside.
2. For ganache: Heat coconut milk and Grand Marnier in the top of the double boiler until just barely simmering. 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. Set aside.
3. For pastry: Preheat oven to 375°F Spray either a standard loaf pan or a 8x9 baking pan with cooking spray. Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan. Lay a sheet in the bottom of the pan, and spoon 2 or 3 teaspoons of apricot cream filling over it, spreading almost to the edges. Combine diced apricots and orange zest in a bowl. Spread the apricots & zest mixture over this and top with another sheet of pastry. Continue layering pastry, cream and fruit mixture, ending with a sheet of pastry. Top the sheet with a final layer of apricot cream, and then bake for 30 minutes, until the edges have puffed up golden brown. The cream on top should be smooth and shiny.
4. Drizzle the white chocolate ganache over all and garnish with any left over apricot and orange zest mixture and crumbled bits of white chocolate.