These cheerful apricot pastries are guaranteed to bring you some sunshine. They’re so cute and easy to make! They remind me of sunny-side-up-eggs. They’re perfect for a summer breakfast or brunch.
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pastries
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Ingredients
- 8 ounces (227g) cream cheese, softened
- 1/4 cup (50g) sugar
- 1 large egg yolk, room temperature
- 1 tablespoon (15ml) heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 sheets puff pastry, thawed but still cold
- 4 ripe apricots, split in half and pitted
- Egg wash: 1 egg whisked with 1 tablespoon of water
- 3 tablespoons (60g) apricot preserves
Icing
- 3/4 cup powdered sugar, sifted
- 1 tablespoon heavy cream
- 1-2 tablespoons (15-30ml) whole milk
- 1/8 teaspoon pure almond extract
Ingredients
Icing
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Instructions
Apricot Pastries
- In a medium bowl, beat the cream cheese, sugar, egg yolk, heavy cream and vanilla together until smooth.
- Line 2 baking sheets with parchment paper. Place a puff pastry sheet on a lightly floured surface. Cut out for 4 1/2-inch rounds using a cookie cutter or trace a bowl using a paring knife. Score a border about 1/2 inch from the edge, making sure not to cut all the way through. I used a 3 1/2 inch cookie cutter for the border. Transfer the cut pastry to the baking sheets. Repeat with the 2nd pastry sheet. Refrigerate the dough rounds for 15 minutes. Meanwhile, preheat the oven to 400ºF (200ºC).
- Spoon or pipe the cream cheese filling within the border of each pastry round. Top each one with an apricot half. Brush the borders with egg wash. Bake until puffed and golden brown, about 17-20 minutes. Transfer to a cooling rack.
- In a small bowl, whisk the apricot preserves with 1 tablespoon (15ml) of water Brush this mixture over the warm pastries. Once the pastries are cool, drizzle them with icing.
Icing
- In a small bowl, whisk together the powdered sugar, heavy cream and 1 tablespoon (15ml) of milk until smooth. Add additional milk as needed to achieve your desired consistency. Add the almond extract and whisk until smooth.