Apricot Almond Puff Pastries Recipe

Ingredients

  • FIRST LAYER
  • 1/2 cup (4 ounces, 1 stick) butter*, cut into pats or 1/2-inch cubes
  • 1 cup (4 1/2 ounces) King Arthur Unbleached all-purpose flour
  • 1/4 cup (2 ounces) water
  • *If you're using unsalted butter, add 1/4 teaspoon salt.
  • SECOND LAYER
  • 1 cup (8 ounces) water
  • 1/2 cup (4 ounces, 1 stick) butter*
  • 1 cup (4 1/2 ounces) King Arthur Unbleached all-purpose flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
  • 1 teaspoon almond extract
  • *If you're using unsalted butter, add 1/4 teaspoon salt.
  • TOPPING
  • 2/3 cup (7 ounces) jam or preserves
  • 1/2 to 2/3 cup (2 to 2 1/2 ounces) slivered or sliced almonds, toasted in a
  • 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
  • icing
  • 1/2 cup (2 ounces) confectioners' or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)

Description

This Looks Complicated And Time Consuming But It Really Isn't... You Can Use Any Jam That Is Your Favorite...so You Can Have Different Flavors Each Time You Make It ... The Recipe And Photo Are From King Arthur

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