Apricot Almond Pastries


Now and again we as a whole need something, snappy, tasty and very simple. This is the place these Apricot Almond Baked goods come in. They meet up in only two or three minutes, and the flavor is astonishing. The expansion of the almond drops gives the baked goods a pleasant crunchiness while the cream cheddar and the apricots are decent and velvety.


2 puff cake sheets thawed,

3 Tbsp coarse turbinado sugar – for sprinkling the puff cake

1/3 cup almond chips/fragments

9 super sweet apricots halved and pitted

Generally useful flour for tidying the table

Cream cheddar blend Fixings:

1 cup cream cheddar

1/3 cup granulated sugar

2 egg yolks

1 tsp corn starch or semolina

Egg yolk wash:

1 egg yolk

1 Tbsp water


On a floured surface open up the puff cake sheets and cut them into 9 squares each.

Whisk 1 egg yolk with 1 tablespoon water.

Move puff cake squares to a material paper-lined preparing sheet.

Brush the squares with egg wash and sprinkle with turbinado sugar.

Make the Cream Cheddar Blend

Whisk 1 cup room temperature cream cheddar, 1/3 cup granulated sugar, 2 egg yolks and 1 tsp of cornstarch or semolina flour until smooth.

Collect and Heat the Apricot Almond Baked goods

Put around 1 tablespoon of cream cheddar blend in each square and top with 1/2 of an apricot.

Sprinkle the edges of the squares with 1/3 cup almond pieces or fragments.

Prepare in preheated to 400°F stove for around 15-18 minutes, or until the edges are brilliant in shading.

Warmth 3 tablespoons of apricot, pineapple or peach jam and brush it over every apricot, for a better introduction.

Permit to cool and serve. Sprinkle with sugar if the baked goods need extra sweetness.

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