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Apricot and Almond Puff Pastries

Irresistible Apricot and Almond Puff Pastries in 25 Minutes

Delight in these Apricot and Almond Puff Pastries, featuring a flaky exterior and luscious cream filling, ready in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 pastries
Course: Dessert
Cuisine: Baking
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Use ready-made sheets for a quick base
  • 1 large Egg Beaten for egg wash
For the Cream Filling
  • 1 cup Pastry Cream Homemade or store-bought for convenience
  • 1/2 cup Almond Powder Can be substituted with ground hazelnuts
For the Topping
  • 8 pieces Apricot Halves Use fresh or drained canned apricots

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Roll out your puff pastry on a floured surface until about 1/8 inch thick, then cut into 4-inch squares.
  3. Place a spoonful of pastry cream in the center of each square, sprinkle with almond powder, and add apricot halves.
  4. Fold each square in half to seal, pressing edges down. Use a fork to crimp for a decorative touch.
  5. Brush the top of each pastry with the egg wash for a golden finish.
  6. Bake in the preheated oven for 20 minutes until they are golden brown and puffed.
  7. Let cool on a wire rack for a few minutes before serving warm.

Nutrition

Serving: 1pastryCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 450IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Cool the cream filling completely before filling the pastries to prevent sogginess. Store leftovers in an airtight container for up to 2 days.

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