Imagine biting into a golden, flaky pastry that shatters delicately, revealing a luscious apricot filling that transports you straight to the charming patisseries of France. These exquisite egg pastries are not just a dessert; they're a culinary journey that combines simplicity with sophistication. Created by the legendary chef Michel Richard, this recipe transforms humble ingredients into a spectacular treat that will impress your family and friends with minimal effort and maximum flavor.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 pastries
Ingredients
- 1 sheet puff pastry
- 1 cup apricot preserves
- 2 large eggs
- 1 tablespoon milk
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the puff pastry sheet from the refrigerator and let it sit at room temperature for about 10 minutes to become pliable but still cold.
- On a lightly floured surface, carefully unfold the puff pastry sheet and roll it out slightly to smooth any creases.
- Using a sharp knife or pastry cutter, cut the pastry sheet into 12 equal rectangular pieces, approximately 2x3 inches each.
- Place a small dollop (about 1 tablespoon) of apricot preserves in the center of 6 pastry rectangles, leaving a small border around the edges.
- In a small bowl, whisk together the eggs and milk to create an egg wash.
- Brush the edges of the pastry rectangles with apricot preserves with the egg wash.
- Place the remaining 6 pastry rectangles on top of the preserves-covered pieces, gently pressing the edges to seal.
- Use a fork to crimp the edges of each pastry, creating a decorative seal.
- Brush the top of each pastry with the remaining egg wash, which will help create a golden, shiny surface when baked.
- Using a sharp knife, make 2-3 small diagonal slits on the top of each pastry to allow steam to escape during baking.
- Transfer the prepared pastries to the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 25-30 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack and dust generously with powdered sugar before serving.
- Serve warm or at room temperature. Best enjoyed on the same day they are made.
Tips
- Keep your puff pastry cold but pliable - this ensures maximum flakiness and beautiful layers.
- Use a sharp knife or pastry cutter for clean, precise cuts to maintain elegant pastry shapes.
- Don't skip the egg wash - it's the secret to achieving that gorgeous, glossy golden-brown finish.
- Make sure to seal the edges well to prevent the filling from leaking during baking.
- Allow pastries to cool slightly before dusting with powdered sugar to prevent immediate absorption.
- For an extra touch of elegance, serve these pastries with a light dusting of powdered sugar and a small dollop of whipped cream.
- These pastries are best enjoyed fresh, so time your baking just before serving for maximum enjoyment.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 45mg
