Description
Delightful Apricot Almond Pastries blend French elegance with sweet, buttery charm. Crisp golden layers and fragrant almonds promise a heavenly dessert that will transport taste buds to charming Parisian patisseries.
Ingredients
Scale
Pastry Dough:
- 2 cups all-purpose flour
- 1/2 cup cold butter
- 1/4 cup ice water
- 1 egg (for egg wash)
Filling:
- 1 cup fresh apricots
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 2 tbsp almond extract
Topping:
- 2 tbsp powdered sugar
- 1 tbsp sliced almonds
- 1 tsp vanilla extract
Instructions
- Chill the butter and slice into small cubes, then place in the freezer for 10 minutes to ensure maximum coldness.
- Combine flour and chilled butter in a food processor, pulsing until the mixture resembles coarse breadcrumbs.
- Gradually drizzle ice water into the flour mixture, processing until the dough just begins to form a cohesive ball.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for 1 hour to allow gluten to relax.
- Dice fresh apricots into small, uniform pieces and mix with granulated sugar and almond extract, letting the fruit macerate.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to approximately 1/8-inch thickness.
- Cut the dough into 4-inch squares, creating a clean, even shape for the pastries.
- Spoon the apricot mixture into the center of each dough square, leaving a border around the edges.
- Sprinkle sliced almonds over the fruit filling, ensuring even distribution.
- Fold the corners of the dough towards the center, creating a rustic, free-form pastry shape.
- Brush the exposed dough edges with beaten egg to create a golden, glossy finish.
- Bake for 25-30 minutes until the pastry turns a deep golden brown and the apricots are bubbling.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Dust with powdered sugar and additional sliced almonds before serving.
Notes
- Keep butter ice-cold to achieve the flakiest, most delicate pastry texture possible.
- Use fresh, ripe apricots for the most vibrant and intense fruit flavor in your pastries.
- Macerate fruit with sugar to draw out natural juices and enhance overall sweetness.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free pastry flour blend.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg