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Springtime Apricot Almond Turnover

Springtime Apricot Almond Turnover
This turnover bursts with spring sunshine. Bright sweet-tart apricot marmalade meets a crisp almond crunch in every bite. Baked for Easter last year it vanished before dessert plates cleared. My non-negotiable for sunny gatherings—simple stunning and gone faster than you'd believe.
Ingredients
  • 500 g (1 1/2 cups) apricot marmalade
  • 150 g (3/4 cup) granulated sugar
  • 250 g (2 1/2 cups) almond flour
  • 1 large egg beaten (for egg wash)
  • 2 sheets frozen puff pastry (each about 200 g / 7 oz) thawed
Instructions

1. Preheat oven to 375°F (190°C)

2. Line a baking sheet with parchment paper

3. Roll out one puff pastry sheet on floured surface to 1/8 inch (3 mm) thick

4. Place pastry on prepared baking sheet

5. Mix granulated sugar and almond flour in small bowl

6. Sprinkle sugar mixture over pastry center leaving 1 inch (2.5 cm) border

7. Spread apricot marmalade over sugar mixture leaving small border

8. Brush pastry edges with egg wash

9. Roll out second puff pastry sheet to same size

10. Place over apricot marmalade pressing edges to seal

11. Crimp edges with sharp knife

12. Cut 3 small slits in top center

13. Bake 35 to 40 minutes until golden brown

14. Let turnover cool before serving

Tools
  • parchment paper
  • baking sheet
  • rolling pin
  • pastry brush
  • sharp knife

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