I use commercial puff pastry dough sheets, which I cut into squares, then top with pastry cream, almond powder and apricot halves. Not only will you look like a pastry pro, you’ll also get to enjoy — quite literally — the fruits of your labour. On a lightly floured surface, roll out the puff pastry to form 2 squares of about 10 inches (25 cm) each. Spread each square with pastry cream, leaving a -inch (1 cm) border all the way around. Sprinkle the ground almonds over the pastry cream.

Source: thestar January 08, 2019 21:00 UTC