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French Apricot Pastry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/french-apricot-pastry-recipe/