Apricot and Almond Puff Pastries: Flaky Bliss Awaits You

Enjoy Apricot and Almond Puff Pastries, a nut-free delight featuring flaky pastry with sweet fruit.

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Prep Time 20

Cook Time 20

Chilling Time 10

Total Time 50

Servings: 8 pastries

Course: Desserts

Cuisine: Baking

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pastry

1 package Puff Pastry Use pre-rolled commercial varieties.
1 large Egg For egg wash; can substitute with plant-based milk.

For the Cream Filling

1 cup Pastry Cream Smooth and rich filling.
1/4 cup Almond Powder Can be substituted with finely ground nuts or omitted for nut-free options.

For the Topping

6 halves Apricot Halves Fresh apricots preferred; use canned if needed.

Equipment

Oven
Baking Sheet
Parchment paper
Pastry Brush
Rolling Pin

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a floured surface to about a quarter-inch thick.
Cut into 4-inch squares and leave space around the edges.
Place a generous dollop of pastry cream in the center of each pastry square.
Sprinkle almond powder over the pastry cream, then place an apricot half on top.
Fold each pastry square into a triangle shape and seal the edges firmly.
Brush the tops of the pastries with the egg wash or plant-based milk.
Bake for about 20 minutes or until puffed and golden brown.
Allow cooling on a wire rack for a few minutes before serving.

Nutrition

Serving: 1pastryCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For the best results, chill the filled pastries for 10 minutes before baking. Store in an airtight container at room temperature for up to 2 days.

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