½ Pâte Feuilletée (link to recipe below) or 1 1/4 pounds store bought - make sure it is made with butter
PASTRY CREME
1 cup Milk
¼ cup Sugar
Salt, pinch
1 ½ tsp Vanilla
2 Egg yolks, large
2 ½ tbsp Corn starch
FINISHING
8 Apricots
Sugar
Flour
Apricot Glaze (link to recipe below)
1
Preheat oven to 350° F / 175° C
Roll dough to 1/2; 3 1/2 in round cookie cutter; roll on sugar surface - flour top; into oval; don’t roll the top and bottom edges.
Place on parchment paper - sugar side up.
Place a large spoonful of crème pâtissière in the middle.
Cut apricots in half and place each half in center over crème pâtissière.
Bake for 25 - 30 minutes till golden brown.
Paint apricots and pastry dough with apricot glaze.
Ingredients
½ Pâte Feuilletée (link to recipe below) or 1 1/4 pounds store bought - make sure it is made with butter
PASTRY CREME
1 cup Milk
¼ cup Sugar
Salt, pinch
1 ½ tsp Vanilla
2 Egg yolks, large
2 ½ tbsp Corn starch
FINISHING
8 Apricots
Sugar
Flour
Apricot Glaze (link to recipe below)
A breakfast treat!
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