Apricots & Frangipane in Puff Pastry with Ascolano Mascarpone Cream

Name: Apricots & Frangipane in Puff Pastry with Ascolano Mascarpone Cream
Ingredients: 1/3 cup granulated sugar; 4 oz almonds, traditionally blanched, however we used whole almonds for a more rustic look and texture.; 2 oz room temperature butter; 2 large eggs; 1 tsp vanilla extract; 1/4 tsp almond extract; 2 sheets commercial puff pastry, approximately 16 oz, cut as desired; Egg &amp; milk to wash the pastry before baking; 1/2 cup heavy cream; 2 Tbsp mascarpone; 1 Tbsp Lucero Ascolano EVOO; 2 tsp granulated sugar; Fresh ripe stone fruit, we recommend apricots or peaches. Cherries would also be very nice.; A sprinkle of granulated sugar

americanolivefarmer.com

Our recipe is a simple yet artful dessert layering almond-rich frangipane, succulent baked apricots, and a peach-scented Ascolano mascarpone cream.

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Ingredients

1/3 cup granulated sugar
4 oz almonds, traditionally blanched, however we used whole almonds for a more rustic look and texture.
2 oz room temperature butter
2 large eggs
1 tsp vanilla extract
1/4 tsp almond extract&nbsp;
2 sheets commercial puff pastry, approximately 16 oz, cut as desired
Egg &amp; milk to wash the pastry before baking
1/2 cup heavy cream
2 Tbsp mascarpone
1 Tbsp Lucero Ascolano EVOO
2 tsp granulated sugar
Fresh ripe stone fruit, we recommend apricots or peaches. Cherries would also be very nice.
A sprinkle of granulated sugar