- In a medium bowl, combine sliced apricots, sugar, cornstarch, cinnamon, and cardamom. Mix gently until apricots are coated. Let sit for 10 minutes.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll puff pastry into a 12-14 inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
- Spread apricot filling in the center, leaving a 2-inch border. Fold pastry edges over the filling, pleating as needed.
- Brush pastry edges with milk or cream. Press sliced almonds onto the edges and brush again with milk or cream.
- Bake for 25-30 minutes, or until golden brown. Cool for 20 minutes, then sprinkle with cinnamon sugar and extra almonds.
- Calories:145 kcal25%
- Energy:606 kJ22%
- Protein:4 g28%
- Carbohydrates:45 mg40%
- Sugar:25 mg8%
- Salt:150 g25%
- Fat:25 g20%
Last Updated on 2 months by Neha Deshmukh
Apricot Puff Pastry Recipe – Cinnamon Cardamom Indian Fusion Bake
Hello friends! I’m so excited to share this recipe with you – it’s a little slice of heaven that beautifully blends the flaky goodness of a classic puff pastry with the warm, aromatic spices of Indian cuisine. I first made this for a family get-together, and it was gone in minutes! It’s surprisingly easy to make, and the flavour combination is just… wow. Let’s get baking!
Why You’ll Love This Recipe
This Apricot Puff Pastry isn’t just a dessert; it’s an experience. The sweetness of the apricots, the delicate crunch of almonds, and the intoxicating aroma of cardamom and cinnamon create a truly unforgettable treat. It’s perfect for a special occasion, a cozy afternoon tea, or just when you need a little something to brighten your day. Plus, it looks absolutely stunning!
Ingredients
Here’s what you’ll need to create this delightful pastry:
- 1 sheet puff pastry
- 4-5 fresh apricots, sliced
- ¼ cup sugar (approx. 50g)
- 1 tbsp cornstarch (approx. 8g)
- ½ tsp ground cinnamon (approx. 2.5g)
- ¼ tsp ground cardamom (approx. 1.25g)
- ¼ cup sliced almonds (approx. 30g)
- Milk or cream (for brushing)
- Cinnamon sugar (for sprinkling)
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Puff Pastry: Types & Quality
You can use store-bought puff pastry for convenience, and honestly, I usually do! Look for an all-butter puff pastry for the best flavour and flakiness. Around 250-300g is a good amount.
Apricots: Choosing Ripe Fruit
Ripe, but firm, apricots are ideal. They should yield slightly to gentle pressure. If they’re too soft, they’ll become mushy during baking. About 300-400g of fresh apricots should do the trick.
Cardamom: The Queen of Spices – Regional Variations & Aroma
Cardamom is a cornerstone of Indian desserts, and for good reason! It has such a complex, floral aroma. I prefer using green cardamom pods, freshly ground, for the most intense flavour. You can find these at most Indian grocery stores.
Cinnamon: Ceylon vs. Cassia – Flavor Profiles
Both Ceylon and Cassia cinnamon work well, but Ceylon (often labelled “true cinnamon”) has a more delicate, nuanced flavour. Cassia is bolder and spicier. Use what you prefer!
Almonds: Blanched vs. Unblanched – Texture & Taste
I like to use blanched sliced almonds for a more refined look and texture. Unblanched almonds will work too, but they’ll have a slightly more rustic appearance.
Step-By-Step Instructions
Alright, let’s get baking!
- First, in a medium bowl, gently combine the sliced apricots, sugar, cornstarch, cinnamon, and cardamom. Mix until the apricots are nicely coated. Let this sit for about 10 minutes – this allows the flavours to meld and the cornstarch to thicken the juices.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
- On a lightly floured surface, roll out your puff pastry into a 12-14 inch circle. Carefully transfer it to the prepared baking sheet.
- Now, spread the apricot filling in the center of the pastry, leaving a 2-inch border all around.
- Gently fold the pastry edges over the filling, pleating them as you go. Don’t worry about making it perfect – a little rustic charm is part of the appeal!
- Brush the pastry edges with a little milk or cream. This will help them turn golden brown. Sprinkle the sliced almonds over the edges, then brush again with milk.
- Bake for 25-30 minutes, or until the pastry is beautifully golden brown and puffed up. Let it cool for about 20 minutes before sprinkling with cinnamon sugar and a few extra almonds.
Expert Tips
A few little secrets to ensure baking success!
Achieving the Perfect Puff: Working with Puff Pastry
Keep the puff pastry cold! Work quickly to prevent it from becoming too soft. If it gets sticky, pop it back in the fridge for a few minutes.
Preventing a Soggy Bottom: Baking Techniques
Baking on parchment paper is key. You can also try placing the baking sheet on a preheated baking stone or steel for extra crispness.
Apricot Preparation: Slicing & Sweetness
If your apricots aren’t very sweet, you can add a tablespoon of honey or maple syrup to the filling.
Cardamom & Cinnamon Balance: Adjusting Spice Levels
Feel free to adjust the amount of cardamom and cinnamon to your liking. I love a generous pinch of cardamom, but you can reduce it if you prefer a milder flavour.
Variations
Let’s get creative!
Vegan Apricot Puff Pastry
Use a vegan puff pastry and plant-based milk for brushing. It’s that simple! My friend, Priya, swears by this version.
Gluten-Free Apricot Puff Pastry (Using Alternative Pastry)
Substitute the puff pastry with a gluten-free version. The texture will be slightly different, but still delicious.
Spice Level Adjustment: Increasing the Cardamom
For a more intense cardamom flavour, add a pinch of ground nutmeg or a tiny bit of saffron to the filling.
Festival Adaptations: Diwali or Eid Sweet Treat
During Diwali or Eid, I sometimes add a sprinkle of pistachios and rose petals for a festive touch.
Individual Apricot Tartlets
Cut the puff pastry into smaller squares or circles and make individual tartlets. Perfect for parties!
Serving Suggestions
This apricot puff pastry is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of cold milk complements it beautifully.
Storage Instructions
Store leftover puff pastry in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh, but you can reheat it briefly in the oven to restore some of the crispness.
FAQs
Got questions? I’ve got answers!
What type of puff pastry works best for this recipe?
All-butter puff pastry is the gold standard for flavour and flakiness.
Can I use frozen apricots instead of fresh?
Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before using.
How can I prevent the pastry from shrinking during baking?
Chilling the pastry before baking and avoiding overworking it can help prevent shrinking.
What is the best way to store leftover apricot puff pastry?
Store it in an airtight container at room temperature for up to 2 days.
Can I make this recipe ahead of time? If so, how?
You can prepare the apricot filling ahead of time and store it in the fridge for up to a day. Assemble and bake the pastry just before serving.
Enjoy this delightful fusion of flavours! I hope it brings a little sweetness and spice to your kitchen. Happy baking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
