Apricot Croissant Rolls with Pine Nuts & Glaze

In the bowl of a stand mixer fitted with a dough hook, combine the flour, water, egg, yeast, salt, sugar and honey.

Mix on low speed until the dough comes together and becomes smooth, then increase to medium speed and mix until it starts to pull away from the bowl.

Add the softened butter and mix again until fully incorporated and the dough is smooth and elastic.

Shape into a rectangle, cover with a damp cloth and let rise at room temperature (24–25°C) for about 1 hour.

Punch down the dough, then roll out to the width of the dry butter and roughly double its length.

Place the dough on a tray, freeze for 5 minutes, then refrigerate for 15 minutes to firm up.

Place the dry butter in the centre of the chilled dough and fold the edges of dough over the butter to encase it completely, butter side facing up.

Using a rolling pin, roll from top to bottom to a thickness of about 7 mm.

Make a small mark at the midpoint, fold the top and bottom edges to that line, then fold again like a wallet to complete a double turn.

Wrap and refrigerate for about 10 minutes to relax the gluten.

Roll the dough out again to about 1 cm thick, then fold the top third down and the bottom third up over it to make a simple turn.

Roll out once more to about 5 mm thickness, keeping the edges as even and straight as possible. Chill if the butter softens at any point.

In a shallow dish, mix the light brown sugar and ground rosemary until evenly combined.

Roll each pitted apricot in the rosemary sugar mixture so it is well coated.

Sprinkle a few pine nuts over the top of each sugared apricot and set aside while you shape the dough.

In a small saucepan, gently heat the apricot puree with the glucose powder until the mixture is warm and fluid.

In a separate bowl, whisk the superfine sugar with the pectin NH.

Sprinkle the sugar-pectin mixture into the warm apricot puree while whisking constantly, then bring to a brief boil.

Cook for a few minutes, whisking, until slightly thickened, then remove from the heat and refrigerate until ready to use.

Roll the laminated dough out to about 5 mm thick, keeping it in a long rectangle.

Trim the edges, then cut into strips about 25 cm long and 4 cm wide.

Take one strip at a time, roll it up loosely, then place an apricot at the end of the strip and continue rolling so the dough wraps around the apricot.

Arrange the wrapped apricots seam side down on a parchment-lined baking sheet, leaving space between each pastry.

Proof in a warm, humid spot at about 26°C for 1 hour 30 minutes, or until puffy and light.

Preheat the oven to 175°C (350°F) near the end of the proofing time.

Bake the pastries for about 25 minutes, or until deeply golden and crisp.

Remove from the oven and immediately brush each pastry generously with the apricot glaze.

Transfer to a cooling rack and let cool slightly before serving warm or at room temperature.