Usuba
Puff Pastry Pie with Apricot, Dried Apricot and Almond
A delicate puff pastry pie with an aromatic filling of apricot jam, dried apricots, and crispy almonds. Decorated with a pastry lattice and powdered sugar, it makes an excellent complement to tea.
- Total
- 40 min
- Standard serving
- 161.1 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Grind roasted almonds in a blender. Finely chop the dried apricots.
Mix dried apricots with apricot jam and almond extract.
- 2
Step 2
Roll out the puff pastry and line the baking pan with it.
Spread the filling evenly over the dough.
Cover the pie with a lattice by cutting the remaining dough into strips and weaving them together.
- 3
Step 3
Beat the chicken egg and brush it over the surface of the pie with a brush.
- 4
Step 4
Bake the pie at 180°C for 30 minutes until golden brown.
Sprinkle the finished pie with powdered sugar.
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