Apricot and Almond Puff Pastries | RICARDO

Ingredients

• 1/4 cup (55 g) sugar
• 1 tbsp unbleached all-purpose flour
• 1 tbsp cornstarch
• 1 egg
• 1 egg yolk
• 1 cup (250 ml) warm milk
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 tbsp (15 ml) 35% cream or milk
• 2 cans (14 oz/398 ml each) pitted apricot halves
• 2 tbsp sugar, plus more for dusting
• 1 lb (450 g) store-bought puff pastry or basic pastry dough
• 1/2 cup (65 g) ground almonds