I adore summer for all the wonderful fruit it brings. I think it’s one of the only seasons that truly provides fruit you can just bite into and enjoy without doing much (if anything) to it. One bite into a peach or plum, and you’ll know what Mother Nature’s sweetest treats are. The thing is, though, when you’re someone who loves to cook and bake, you’ll find yourself itching to do something with all that beautiful fruit.
Sure, you can eat an apricot by itself, but isn’t it much more fun to eat an apricot inside buttery puff pastry like it’s done here in this oranais aux abricots?
An oranais aux abricots is a French apricot pastry made with canned apricot halves, pâte feuilletée (puff pastry), and pastry cream.
In different parts of France, it carries a different name. For example, in the South, it’s called abricotine, and in the North it’s called croissant aux abricots.
Regardless of its name, oranais is usually made in a bow-tie shape and filled with apricots and cream, and it’s absolutely delectable.
An oranais aux abricots reminds me of a danish pastry. It can be enjoyed as a sweet breakfast or a tantalizing treat to enjoy with your afternoon coffee. I love serving mine with a small scoop of ice cream to guests after dinner.
Aside from the pastry cream, an oranais can be whipped up very quickly and easily. I usually make the pastry cream ahead of time, which is really quite simple, and then assemble the dessert the day I want to serve it.
I can’t imagine a better way to enjoy delicious little apricots than by indulging in these lovely oranais!
Oranais aux abricots
Sweet apricots and pastry cream enveloped inside bow-tie shaped puff pastry.
- 2 sheets of puff pastry
- 2 cans (15 oz each) of apricot halves
- 1/2 a pastry cream recipe (see note)
- 1 egg beaten
- turbinado sugar for sprinkling on top, or any kind of large sugar granules
- sliced almonds for sprinkling on top
Preheat the oven to 400°F. Line a baking sheet with a sheet of parchment paper.
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 squares.
Scoop about a tablespoon of pastry cream onto each square. Use a butter knife or offset spatula to smooth out the pastry cream, leaving a 1/2 inch border along the square bare.
Place 2 apricot halves onto each puff pastry square, right in the center of the square, placing the apricot halves at a diagonal.
Grab 1 corner of the puff pastry square 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.
Brush the beaten egg over each pastry bow tie. Sprinkle some sliced almonds and turbinado sugar on top.
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.
For the pastry cream recipe, please visit https://monpetitfour.com/pastry-cream