Oranais aux abricots

Step 1

Preheat the oven to 400°F. Line a baking sheet with a sheet of parchment paper.

Step 2

Unfold the puff pastry sheets. Roll each sheet out a bit so that it becomes a slightly larger square than it already is. Slice each puff pastry sheet into 6 large rectangles.

Step 3

Scoop about a tablespoon of pastry cream onto each rectangle of pastry. Use a butter knife or offset spatula to smooth out the pastry cream, leaving a 1/2 inch border along the pastry edges bare.

Step 4

Place 2 apricot halves onto each puff pastry rectangle, right in the center of the rectangle, placing the apricot halves at a diagonal.

Step 5

Grab 1 corner of the puff pastry rectangle and bring it towards the center, placing the flap over the apricot halves. Now grab the opposite corner of the pastry square and bring that towards the center as well, folding it over the first pastry flap. Slightly pinch the pointed corner to the entire pastry roll to make sure it stays sealed in the baking process.

Step 6

Brush the beaten egg over each pastry bow tie. Sprinkle some sliced almonds and turbinado sugar on top.

Step 7

Bake the pastries for 20 to 25 minutes, until the pastries are nice and golden throughout. Slightly cool on a wire cooling rack before serving.