A delicious pastry also known as croissants aux abricots or oranais... for a twist, try it with peaches...
Ingredients:
- 1 can of apricots in syrup (820g size)
- 500g puff pastry
- 250ml milk
- 30g flour
- 30g sugar
- 1 whole egg
- 1 egg yolk
- 1T spiced rum
- 1/2t almond essence
- 1T apricot jam
Method:
Preheat the oven to 180°C.
Make the pastry cream: Boil the milk. Whisk the whole egg and sugar until creamy (keep the other yolk aside for the wash). Mix in the flour then incorporate into the milk, stirring until thick. remove from the heat, stir in the rum and almond essence and set aside to cool down.
Roll out the dough and cut squares about 3 apricots wide. spread the cream along the diagonal and lay down 3 half apricots. fold in the edges on top of the middle apricot, sealing them with egg wash. place the abricotines on a greased baking tray and continue building the others the same way. brush them lightly with the egg wash and bake for 20min.
Heat the apricot jam in a small pot on medium heat and brush the abricotines with the warm jam once they come out of the oven.
Allow to cool before serving.
