French Apricot Pastry Recipe

Introduction

French Apricot Pastry offers a delightful balance of flaky puff pastry, smooth vanilla pastry cream, and sweet apricots. This elegant dessert is easy to prepare ahead and perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 1 cup (240ml) milk
• 2 tbsp (25g) sugar
• 1 vanilla bean, scraped of its seeds
• 2 egg yolks
• 2 tbsp (15g) cornstarch
• 1 tbsp (15g) butter
• 6 puff pastry squares 5” x 5” (13cm x 13cm)
• 2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
• 1 egg, beaten
• ¼ cup (60 ml) apricot jam

Instructions

1. Step 1: The day before, make the pastry cream. In a medium saucepan, combine the milk, sugar, and vanilla bean seeds and pod. Heat until simmering, then remove the pod and let the mixture cool slightly.
2. Step 2: In a large bowl, whisk together egg yolks and cornstarch until pale yellow. Slowly add the warm milk mixture while whisking to combine.
3. Step 3: Strain the mixture through a fine mesh sieve into a clean saucepan. Heat over medium-high, whisking constantly until thick and pudding-like. Remove from heat and whisk in butter.
4. Step 4: Transfer pastry cream to a shallow bowl, cover with plastic wrap directly on the surface, and refrigerate overnight or until fully chilled.
5. Step 5: Drain canned apricots and set aside. On a floured surface, place a puff pastry square in a diamond orientation. Spread 2 tablespoons of pastry cream in the center, about 3 inches long, then arrange 2 apricot halves cut side down along one edge.
6. Step 6: Brush the pastry edges with beaten egg. Fold the two outer side points over the apricots toward the center, overlapping and sealing with egg wash. Brush the outside surface with egg wash as well.
7. Step 7: Use a floured spatula to transfer the assembled pastry to a parchment-lined baking sheet. Repeat with remaining pastries, then refrigerate covered until ready to bake.
8. Step 8: Preheat the oven to 400°F (200°C). Bake pastries for 20-25 minutes until golden and puffed. Let cool slightly.
9. Step 9: Warm apricot jam in a small saucepan until liquefied. Brush over the pastries and apricots for a shiny finish. Serve immediately.

Tips & Variations

• Use fresh apricots in season, lightly poached, for a more vibrant flavor.
• For extra flavor, stir a splash of almond extract into the pastry cream.
• Make individual pastries with smaller puff pastry squares for bite-sized treats.
• Brush the pastry with melted butter before baking for extra richness.

Storage

Store leftover pastries covered in the refrigerator for up to 2 days. Reheat gently in a low oven (300°F/150°C) for 5-10 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream without a vanilla bean?

Yes, you can substitute 1 teaspoon of pure vanilla extract added after cooking the cream instead of the vanilla bean for convenience.

Can I freeze the pastries?

It’s best to freeze the assembled but unbaked pastries on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

French Apricot Pastry Recipe

Print Recipe

★★★★★

5 from 146 reviews

This classic French Apricot Pastry recipe features flaky puff pastry filled with smooth, homemade vanilla pastry cream and topped with sweet apricot halves, finished with a glossy apricot jam glaze. Perfect for a delightful breakfast or elegant dessert.

• Author: Ella
• Prep Time: 30 minutes (plus overnight chilling for pastry cream)
• Cook Time: 25 minutes
• Total Time: Approximately 12 hours and 55 minutes (including chilling time)
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream

• 1 cup (240ml) milk
• 2 tbsp (25g) sugar
• 1 vanilla bean, scraped of its seeds
• 2 egg yolks
• 2 tbsp (15g) cornstarch
• 1 tbsp (15g) butter

Pastry

• 6 puff pastry squares, 5” x 5” (13cm x 13cm)
• 2 15-ounce cans canned apricots (12 apricot halves needed)
• 1 egg, beaten (for egg wash)
• ¼ cup (60 ml) apricot jam

Instructions

1. Make the pastry cream: The day before baking, prepare the pastry cream by combining milk, sugar, and vanilla bean seeds and pod in a saucepan. Heat to a simmer, then remove the pod and cool slightly. Whisk egg yolks and cornstarch in a bowl, then gradually add milk mixture while whisking. Strain into a clean saucepan and heat over medium-high while whisking until thick and pudding-like. Stir in butter, transfer to a bowl, cover with plastic wrap, and refrigerate overnight.
2. Prepare the apricots and puff pastry: Drain the canned apricots, reserving 12 halves. Place a puff pastry square on a floured surface shaped like a diamond. Spread 2 tablespoons of chilled pastry cream centered, roughly 3 inches long. Arrange apricot halves cut side down at edge of cream.
3. Fold and seal the pastry: Brush the edges of the pastry with beaten egg. Fold the two outer points at the sides towards the center, overlapping and sealing with egg wash so that only apricots are visible. Brush the entire pastry surface with egg wash.
4. Transfer to baking sheet: Using a floured metal spatula, carefully move the folded pastries to a parchment-lined baking sheet. Repeat for all 6 pastries. Chill the tray lightly covered with foil in the refrigerator until ready to bake.
5. Bake the pastries: Preheat oven to 400°F (200°C). Bake pastries for 20-25 minutes or until they are golden brown and puffed.
6. Glaze and serve: Warm apricot jam in a saucepan until liquefied. Brush the jam over the warm pastries and apricots to give a shiny glaze. Serve immediately for best texture and flavor.

Notes

• Making the pastry cream the day before ensures it is fully set and flavorful.
• Ensure puff pastry is cold to get maximum puff and flakiness when baking.
• Use a sharp knife to scrape vanilla bean seeds for maximum flavor infusion.
• Brush the egg wash carefully to seal the pastry properly and achieve a beautiful golden crust.
• Glazing with apricot jam while pastries are warm enhances shine and adds extra sweetness.

Keywords: French pastry, apricot pastry, puff pastry dessert, homemade pastry cream, French dessert, apricot dessert