Rich, creamy, and irresistibly sweet - our Almond Cream is pure indulgence in every bite.

Perfect for coffee, pastries, ice cream, pancakes, waffles, and more! 

Almond & Apricot Puff Pastry

INGREDIENTS:

• 1 puff pastry sheet
• 1 cup fresh apricots, thinly sliced
• 1 egg, for egg wash
• Botticelli Almond Cream
• Sliced Almonds
• Ground Cinnamon, for garnish
• Agave, for drizzling

PREPARATION:

1. Defrost 1 sheet of puff pastry for 40 minutes.
2. Preheat oven to 375F.
3. Once thawed, roll out and cut into even rectangles.
4. Place the puff pastries onto a lined baking sheet. Using a knife, score each pastry about ¼ inch in to create rectangle shape in the dough.
5. Using a brush, brush the egg wash over the edge of the puff pastry – between the edge of the dough and the score line.
6. Place the baking sheet into the oven and bake for 15-20 minutes or until golden brown.
7. Using a spatula, remove from the baking sheet and place on a wire cooling rack for 10 minutes.
8. Once cooled, gently press the center of the puff pastry in using a spoon to create a well.
9. Place the fresh apricot into the wells of each puff pastry.
10. Spoon some of the almond cream into a microwave safe bowl and microwave for 5 second increments or until slightly runnier.
11. Using a fork, drizzle the melted almond cream across the filled puff pastry. Drizzle lightly with agave, sprinkle the sliced almonds, and add a dash of ground cinnamon. Serve fresh and enjoy!