Friday, November 30, 2012

apricot and almond pastries dipping in a delicious cappuccino,
photo: mikkel vang

3 sheets (585g) frozen ready-prepared puff pastry
1/2 cup(150g) apricot jam
extra apricot jam for brushing
frangipane mix:
1/2 cup (55g) almond meal
2 tablespoons sugar
10g softened butter

preheat the oven to 200 ºc.
use a 9 cm cutter to cut out rounds from each sheet of pastry and place on a baking tray lined with
non-stick baking paper, prick the pastry with a fork.
to make the frangipane mix, combine the almond meal, sugar and butter in a bowl.
press 2 teaspoons of the frangipane mix into the middle of each pastry round and top each with 2 teaspoons of the jam.
brush with the extra jam and bake for 12-15 minutes or until golden.
serve with a milky coffee in a bowl or cup.

makes 12

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