On a media trip to France many years ago, Phyllis and TeaTime’s editor, Lorna Reeves, spent several afternoons enjoying hot tea and apricot pastries at a pâtisserie near their hotel. These are an ode to those, but much prettier, given their butterfly profile shapes, which are easily achieved.
Butterfly Apricot Pastries
Makes 18
Ingredients
- 1 (17.3-ounce) package puff pastry, thawed
- 1 large egg, lightly beaten
- 2 ounces cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 20 (⅓-inch-thick) slices fresh or canned apricot
- Garnish: sparkling sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unfold puff pastry. Using a 3¾-inch butterfly-shaped cutter dipped in flour, cut 9 butterfly shapes from each puff pastry sheet. Brush egg wash onto left half of each shape.
- In a small bowl, stir together cream cheese, sugar, and vanilla extract until smooth. Transfer mixture to a piping bag and cut a ¼-inch opening in tip.
- Place a piece of apricot at the center of each butterfly (on top of thorax and abdomen). Pipe cream cheese mixture onto right side (the one without egg), leaving a ½-inch border of pastry. Fold egg-brushed side toward cream cheese side, aligning edges, and pressing edges to adhere. Transfer to prepared baking sheet. Freeze until firm, approximately 10 minutes.
- Using a wooden pick, prick edges of pastries. Brush cold pastries with remaining egg. Garnish with a sprinkle of sparkling sugar.
- Bake until golden brown and puffed, 10 to 15 minutes. Serve warm or at room temperature within a day.
