Vol-au-vents with marzipan and apricots

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Vol-au-vents are airy puff pastry shaped like little wells filled with various fillings. Make these delicious vol-au-vents filled with marzipan and fresh apricots. Marzipan is easily made by mixing ground almonds with sugar and an egg. Place it in the bottom of the well, top with juicy apricot halves, and bake. You'll appreciate the delicious combination of almonds and apricots.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. ground almonds
2 tablespoons of sugar
1 large egg
1/4 tsp almond extract
250 gr. puff pastry
2 large fresh apricots
Demerara sugar for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C and line a baking sheet with parchment paper.
Combine the ground almonds and sugar. In a small bowl, beat the egg to combine, then pour 2 tablespoons of sugar into the almond mixture and stir. Stir in the almond extract. Pour 1 tablespoon of water into the remaining beaten egg, stir, and use to brush the vol-au-vents.

On a lightly floured surface, roll out the puff pastry into a 12-inch square and about 0.5 cm thick. Using a 3.5-inch round cookie cutter, cut out 8 circles of dough. Place 4 of them on a baking sheet and brush with egg wash. Using a 2.5-inch round cookie cutter, cut holes in the centers of the remaining circles and place the holes on top of the vol-au-vents on the baking sheet. Prick the centers of the vol-au-vents with a fork.
Spread almond paste in the center of 4 vol-au-vents. Halve the apricots, remove the pits (no need to peel), and place one half of the apricot, flat side down, in each vol-au-vent. Brush the tops of the apricots and the pastry with the egg mixture and sprinkle with Demerara sugar. Bake for 25-30 minutes, until the pastry is richly golden. Cool the vol-au-vents to room temperature and serve.

Vol-au-vents can be baked in advance and refrigerated for up to 1 day, but should be served at room temperature.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Bakery / Desserts / Cakes / Donuts, pies, buns

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