Apricot glaze is a sweet glazing made from apricot juice, sugar, and water that is brushed onto pastries to give them a shiny finish and sweet apricot flavor. It has a smooth, syrupy texture and beautiful golden orange color from the apricots. Apricot glaze is often used on Danish pastries, sweet rolls, fruit tarts, and other baked goods. Read on to learn more about the ingredients and simple steps for making apricot glaze at home.
Ingredients in Apricot Glaze
Apricot glaze contains just a few main ingredients:
- Apricot juice or apricot jam/preserves
- Confectioners’ sugar
- Water
- Lemon juice or corn syrup (optional)
Apricot Juice or Jam
The key ingredient that provides the signature apricot flavor and golden color is apricot juice or apricot jam/preserves. Freshly squeezed apricot juice is ideal, but can be difficult to source. Store-bought or homemade apricot jam is more commonly used instead.
Apricot jam should be smooth and pureed. Look for a high quality jam with minimal extra ingredients – just apricots, sugar, and pectin. Well-drained 100% apricot jam works better than jam with pieces of fruit or extra thickeners like starches.
Confectioners’ Sugar
Confectioners’ sugar, also called powdered sugar, is the second main ingredient. It is a finely ground sugar that dissolves easily in the apricot juice to make a smooth glaze consistency. Regular granulated sugar could be used, but does not blend as well.
Icing sugar also helps sweeten and thicken the glaze. Different amounts can be used depending on preferred sweetness and thickness – typically 1 to 2 cups per 1/4 cup of apricot juice.
Water
A small amount of water helps thin out the glaze. The water incorporates with the sugar and fruit juice to create a easy-to-spread glaze texture. Too much water can make the glaze runny.
Lemon Juice or Corn Syrup
A touch of lemon juice or light corn syrup is optional, but helps stabilize the glaze. The acidity from the lemon juice helps keep the glaze from crystallizing. Corn syrup also prevents crystallization.
If choosing to add one of these, use only a small amount – around 1/2 teaspoon per 1/4 cup apricot juice. It will blend in smoothly without changing the flavor.
Simple Apricot Glaze Recipe
Making apricot glaze only requires combining the ingredients together into a smooth, pourable glaze. Here is an easy recipe to try:
Ingredients:
- 1/4 cup apricot jam/preserves
- 1 cup confectioners’ sugar
- 1-2 tablespoons water, add as needed
- 1/2 teaspoon fresh lemon juice or light corn syrup (optional)
Instructions:
- In a small bowl, whisk together the apricot jam and confectioners’ sugar until combined.
- Add in 1 tablespoon of water and whisk until smooth. Add additional water, 1 teaspoon at a time, if needed to reach a drizzling consistency.
- Whisk in the lemon juice or corn syrup, if using. This helps stabilize the glaze.
- Transfer glaze to a piping bag or small spoon. Pipe or drizzle in stripes or patterns over pastries.
- Let set at room temperature until glaze hardens, about 20 minutes.
The apricot glaze can be made 1-2 days in advance and stored covered in the refrigerator until ready to use. Whisk again before using to blend in any water that may have separated.
Pastry Items to Use Apricot Glaze On
Here are some baked goods that are commonly topped or filled with apricot glaze:
Danish Pastries
Apricot glaze is often used to decorate sweet Danish pastries. It can be drizzled over the top in fun designs or used between layers of dough.
Kolaches
Filled yeast pastries like apricot or cream cheese kolaches taste delicious with apricot glaze over the top.
Palmiers
For heart-shaped palmier cookies, brushing with apricot glaze gives a pretty finish.
Strudels
Fruit strudel pastries like apple strudel can be finished off with a light apricot glaze on top.
Turnovers
Sweet fruit turnovers are elevated with a shiny apricot glaze over the crust.
Tarts
From fresh fruit tarts to custard tarts, apricot glaze can be used between the filling and crust or brushed just over the fruit.
Coffee Cakes
Cinnamon streusel coffee cakes taste delicious with apricot glaze drizzled over the crumbs on top.
Monkey Bread
Pull-apart monkey bread is fantastic with apricot glaze poured over top while still warm from the oven.
Apricot Glaze vs. Apricot Jelly
Apricot glaze and apricot jelly are very similar, but there are some differences:
| Apricot Glaze | Apricot Jelly |
|---|---|
| Made with apricot jam/preserves, confectioners’ sugar, water and optional corn syrup or lemon juice | Made from apricot juice and sugar |
| Thick, syrupy texture good for pouring or spreading | Has gel-like texture that holds shape when spooned |
| Very smooth from blended jam and fine sugar | Contains fruit pulp for slight texture |
| Sweeter from added sugar | Less sweet |
| Used as a glaze or filling | Used as a spread, topping or filling |
While apricot jelly makes a nice spread, apricot glaze is best for creating a smooth, shine glaze layer on pastries. The added sugar makes it sweeter and easier to drizzle or pipe over baked goods.
How to Store Apricot Glaze
Stored properly, homemade apricot glaze will keep for 1-2 weeks in the refrigerator.
Storage Tips:
- Transfer glaze to an airtight container or jar. Make sure the container is fully sealed.
- Refrigerate for up to 2 weeks.
- If glaze seems too thick after refrigeration, microwave 5-10 seconds to soften before use.
- Rewarming may cause water to separate – whisk well before using.
- Do not freeze glaze as it can become icy.
- Discard if glaze develops any mold.
The glaze may also be stored in a piping bag or squeeze bottle to make it easier to drizzle. Simply snip the tip and decorate pastries as desired.
Tips for Making Perfect Apricot Glaze
Follow these helpful tips when preparing apricot glaze at home:
- Use high quality jam. Look for smooth apricot jam without large chunks of fruit or extra thickeners.
- Mix in lemon juice or corn syrup. A bit of lemon juice or light corn syrup stabilizes the glaze to prevent crystallization.
- Add liquid gradually. Start with less water and add more drops at a time until desired consistency is reached.
- Strain for smooth glaze. For ultra-smooth glaze, press the finished mixture through a fine mesh strainer.
- Check consistency. The glaze should coat the back of a spoon but not be too thick or runny.
- Keep it warm. If glaze thickens while using, rewarm for 5-10 seconds to soften.
- Work quickly. Spread glaze onto pastries right after making for best results.
- Refrigerate leftovers. Store unused glaze in an airtight container in the fridge.
Troubleshooting Apricot Glaze
Here are some common apricot glaze problems and how to fix them:
Glaze is too thin/runny
- Stir in more confectioners’ sugar a tablespoon at a time until reaching desired consistency.
- Be sure not to over-thin with excess water.
Glaze is too thick
- Add more water, a teaspoon at a time, and stir until smooth.
- Thin out thickened glaze by stirring in hot water to soften.
Glaze won’t drizzle smoothly
- Make sure confectioners’ sugar is well incorporated and dissolved.
- Try adding a touch more lemon juice or corn syrup to stabilize.
- Strain glaze through a mesh strainer for extra smooth finish.
Glaze is gritty
- Sift confectioners’ sugar before using to remove lumps.
- Make sure sugar is fully dissolved and well blended.
Glaze crystallizes or hardens too quickly
- Add a bit of lemon juice or corn syrup to help prevent crystallization.
- Work in a humid environment.
- If glaze hardens in nozzle, scrape out and rewarm to soften.
Uses for Leftover Apricot Glaze
Any leftover glaze keeps in the refrigerator for up to 2 weeks. Here are some delicious ways to use up extra apricot glaze:
- Brush over scones, biscuits or muffins before baking for sweet glazed tops.
- Mix into yogurt or oatmeal for a burst of flavor.
- Swirl into whipped cream or frosting to tint it orange.
- Fill cream puffs or eclairs.
- Coat the inside of cake pans to help prevent sticking.
- Mix with cream cheese for an easy fruit dip.
- Blend into smoothies for natural sweetness.
- Brush onto grilled fish, chicken or pork for sweet fruity glaze.
- Stir into nut butter or hummus for a quick apricot spread.
- Drizzle over ice cream, ricotta pancakes or waffles.
Conclusion
Apricot glaze is the perfect way to add a pop of flavor and color to all kinds of pastries. Made from just a few pantry staples like apricot jam, confectioners’ sugar and water, it comes together in minutes. Use this easy apricot glaze on Danish pastries, tarts, kolaches, coffee cakes, and more. Adjust the ingredient quantities to reach your desired sweetness and consistency. With just a bit of practice, you’ll be able to make bakery-quality apricot glaze at home.