Apricot-Almond Pastries

Buttery puff pastry filled with sweet almond paste and tender apricots, finished with a glossy honey glaze for an elegant and irresistible dessert.

Total Time:

Yield:

8 servings

1 (17½-ounce) package frozen puff pastry dough (2 sheets)

1 (15.25-ounce) can apricot halves in heavy syrup, drained

½ (8-ounce) package almond paste

½ cup sugar

1 egg white

¼ teaspoon almond extract

1 egg, lightly beaten

1 tablespoon water

2 tablespoons honey

1 tablespoon warm water

Thaw puff pastry according to package directions. Line a baking sheet with parchment paper; set aside. Pat apricots dry with a paper towel; set aside.
Preheat oven to 400°F. On a work surface, unroll one puff pastry sheet and cut into four squares. Place squares on prepared baking sheet. Repeat with remaining puff pastry, adding squares to baking sheet.
For almond filling, in a medium bowl, combine almond paste, sugar, egg white and almond extract. Spread 1½ tablespoons filling in center of each pastry square; place two apricot halves, cut sides down, on opposite corners of each square. Fold remaining corners toward the center; press to seal. Combine beaten egg with 1 tablespoon water. Brush tops of pastries with egg wash.
Bake for 20 minutes or until pastries are puffed and golden. Transfer to a wire rack.
In a small bowl, combine honey and warm water; brush mixture over pastries and cool completely before serving.

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