These almond pastries are a simple puff pastry dessert made with a cheesecake and apricot filling.
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.
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.
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