Apricot Almond Pastries
Every once in a while we all want something, quick, delicious and super easy. This is where these Apricot Almond Pastries come in. They come together in just a couple of minutes, and the flavor is amazing. The addition of the almond flakes gives the pastries a nice crunchiness while the cream cheese and the apricots are nice and creamy.
With the apricots still in season here in the Northwest, it is nice to make use of the seasonal fruits that are in such abundance during summer. But, even after the apricot season, you will be able to make these lovely Apricot Almond Pastries with canned apricots or even peaches, if the peaches are somewhat small.
The only thing you have to beware of when using fresh apricots, you need to use the sweetest apricots you can find. If they have even the tiniest amount of tartness, when then bake them, they will be even more tart. Totally fixable with a good dusting of powdered sugar, but just something to be aware.
Let the baking begin!
Apricot Almond Pastries
Yield: 18 squares
Ingredients for the Apricot Almond Pastries:
- puff pastry sheets, thawed, opened (1/2 this homemade puff pastry recipe or store-bought)
- coarse turbinado sugar  – for sprinkling the puff pastry
- almond flakes/slivers
- sweet fresh halved and pitted apricots OR 18 canned apricot halves OR canned peaches
- all-purpose flour for dusting the table
Egg yolk wash:Â
- egg yolk
- water
How to make Apricot Almond Pastries:
- On a floured surface open up the puff pastry sheets and cut them into 9 squares each.
- Whisk 1 egg yolks with 1 tablespoon water.
- Transfer puff pastry squares to a parchment paper lined baking sheet.
- Brush the squares with egg wash and sprinkle with caster sugar.
Make the Cream Cheese Mixture
Ingredients:
- cream cheese
- granulated sugar
- egg yolks
- corn starch or semolina
How to make the cheesecake filling
- Whisk 1 cup room temperature cream cheese, 1/3 cup granulated sugar, 2 egg yolks and 1 tsp of cornstarch or semolina flour until smooth.
- Put about 1 tablespoon of cream cheese mixture in the middle of each square and top with 1/2 of an apricot.
- Sprinkle the edges of the squares with 1/3 cup almond flakes/slivers.
- Bake in preheated to 400F oven for about 15-18 minutes, or until the edges are golden in color.
- Heat 3 tablespoons of apricot, pineapple or peach jam and brush it on top of each apricot.
- Allow to cool and serve. Sprinkle with powdered sugar if the pastries need additional sweetness.
Looking for more Pastry recipes? Try these Pastry Recipes:
- Nutella Puff Pastry Danish – Danish pastries filled with Nutella chocolate.
- Cheesecake Danish Recipe – Cream cheese filled danish with a lemon glaze.
- Almond Cream Puff Pastry Braid – A pastry danish braid with almond filling.
Apricot Almond Pastries
These almond pastries are a simple puff pastry dessert made with a cheesecake and apricot filling.
Ingredients
- 1 lb homemade puff pastry (or store-bought) thawed
- 3 Tbsp coarse turbinado sugar - for sprinkling the puff pastry
- 1/3 cup almond flakes/slivers
- 9 super sweet apricots halved and pitted
- All-purpose flour for dusting the table
Cream cheese mixture Ingredients:
- 1 cup cream cheese
- 1/3 cup granulated sugar
- 2 egg yolks
- 1 tsp corn starch or semolina
Egg yolk wash:
- 1 egg yolk
- 1 Tbsp water
For glazing
- 3 tbsp apricot, peach or pinapple jam/preserve
Instructions
-
Prep: preheat oven to 400F with the rack centered. Line a baking sheet pan with parchment paper.
-
Make the cheesecake mixture: Whisk 1 cup room temperature cream cheese, 1/3 cup granulated sugar, 2 egg yolks and 1 tsp of cornstarch or semolina flour until smooth. Set aside.
-
Make the egg wash: Whisk 1 egg yolk with 1 tablespoon water. Set aside.
-
Cut the puff pastry: Use 1 pack (about 1 lb) of store-bought puff pastry sheets or make this puff pasty recipe and use 1/2 of it.
If using store-bought puff pastry, on a floured surface open up the thawed puff pastry sheets and cut them into 9 squares each.
If using the homemade puff pastry, on a floured surface roll the sheet into 12"x24 rectangle and cut it into 18 squares.
Transfer the puff pastry squares to the prepared baking sheet.
-
Brush the squares with prepared egg wash all over and sprinkle with turbinado sugar.
Assemble & Bake the Apricot Almond Pastries
-
Add 1 tablespoon of prepared cream cheese mixture in the center of each square and top with a 1/2 of a pitted apricot.
-
Sprinkle the edges of the squares with 1/3 cup almond flakes or slivers.
-
Bake for about 15-18 minutes, or until the edges are golden in color and puffed up.
-
Brush with jam: Heat 3 tablespoons of apricot, pineapple or peach jam and brush it on top of each apricot as soon as it is out of the oven.
-
Cool completely, then serve.
Dust with powdered sugar if the pastries need additional sweetness.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
I really wish the list of ingredients included the Apricot jam. I didn’t see that instruction until I was home, preparing to make the recipe. I purchased items based on the ingredient list.
Made them as the photo looked good, and I had some apricots in my fridge which wanted to use up. Absolutely delicious, glad I made them and thanks for the recipe.
That’s awesome! Thank you for your feedback and the star rating!
These look luscious and I am anxious to make them. Where do you find your almond slices , and what are they called? They look much different than the ones I see in the grocery aisle.
Thanks Denise! I get the almond slices at Trader Joe’s. They also sell them in bulk sections of other grocery stores, but those usually are not peeled, so they have brown colored edges of the peel. Both will work the same though.