Description
Irresistibly flaky and golden, these delicious apricot breakfast pastries come together quickly with store-bought frozen puff pastry.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz reduced fat cream cheese, softened
- 3 Tbsp sugar
- 1 Tbsp honey
- pinch of salt
- 1/2 tsp vanilla extract
- 1/8 tsp pure almond extract
- 1/2 cup apricot jam
Assembly
- 1 large egg yolk
- 1 tsp water
Topping
- 2 Tbsp sliced almonds
- 2 Tbsp sugar
Instructions
- Line a baking sheet with parchment paper. Unfold puff pastry on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to baking sheet, spacing them 1 inch apart.
- Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth. Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam. Freeze pastries on baking sheet until the filling is frozen, about 1 1/2 hours.
- Preheat oven to 400°F and whisk together egg yolk and water in a small bowl. Brush the sides of the pastry lightly with egg wash, and sprinkle pastries with sliced almonds and sugar.
- Bake pastries for about 14 minutes, until tops are golden. Carefully tent with foil, and continue baking another 8 to 10 minutes, until pastry is fully baked through. Place baking sheet on a wire rack, and let pastries cool slightly (15 to 20 minutes) before serving.
Notes
Make ahead: Freeze assembled pastries on a baking sheet, then transfer to a freezer bag for storage. When ready to bake, brush with egg wash, sprinkle with sliced almonds and sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.