Apricot and vanilla pastries recipe! 3 apricot mumps laid on a pillow of vanilla pastry cream are enclosed in this gorgeous puff pastry, easy to make and delicious!
I used frozen apricot mums, so obviously you can use fresh apricots in season, you can also use canned apricots. If you’re going to use frozen apricots, thaw them and pat them dry beforehand or they’ll release too much water and soak the puff pastry.
To make this recipe, you just need to cut your puff pastry in squares of 5x5 inches (13x13 cm), lay a diagonal of vanilla pastry cream, cover it with 3 apricot mums, brush the opposite corners with egg white and glue them together. Optional, I cut a few hearts in the excess dough with a cookie cutter and glued them on the closure of pastries.
You can find my Vanilla Pastry Cream recipe here.
For lack of time, I used store bought puff pastry. Always work with very cold pastry dough as it is much easier to manipulate.
2 or 3 sheets puff pastry depending on size
18 apricot mums, if using frozen thaw completely and pat dry
About 1 cup vanilla pastry cream
1 egg, separated
2 tbsp. mildly flavored honey
Make the vanilla pastry cream according to my recipe and chill it
Preheat your oven to 400°F (200°C) and have ready a baking sheet layered with parchment paper
Cut the puff pastry into rectangles of 5x5 inches (13 x 13 cm), layer a diagonal of about 3 tbsp. of vanilla pastry cream just large enough to make a pillow for the apricot mums, leave an empty space at each end, lay 3 apricot mums on top
Grab the opposite corners, brush them with egg white and stick them together, if you want to decorate the pastries with little hearts, also glue them with egg white, add a few drops of water to the yolks, stir and brush the whole pastry with egg wash
Into the oven for 18 to 20 minutes, start checking at 18, or until golden and puffed
Heat the honey just a few seconds into microwave and brush the top of apricot mums
Let cool completely into the baking sheet
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