Almond and Apricot Pie
Ingredients
- 1/2 cup dried apricots
- 1 cup fine-grained sugar
- 1/2 cup ground almonds
- 1 cup coconut
- 1/2 cup raisins
- 1/2 teaspoon vanilla extract
- 1 package puff pastry
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon apricot jam
Garnish
- ground pistachio
Preparation
Prepare a shallow baking tray and line it with parchment paper.
Using a sharp knife or kitchen scissors, cut the dried apricots into small pieces.
In a deep bowl, place the apricots, cover with water, soak for 30 minutes, then drain.
In a wide bowl, combine the apricots, sugar, ground almonds, raisins, and vanilla extract; mix well with a plastic spoon.
Set the oven rack in the middle and preheat the oven to 200 degrees Celsius.
On a flour-dusted surface, roll out the puff pastry to a 13x9 inch rectangle.
Using a sharp knife, cut the edges of the pastry into 2-inch long and 1/2-inch wide strips.
Spread the almond-apricot mixture in the center of the pastry.
Fold the strips over the filling to cover it and form a braid.
In a small cup, mix the egg yolk and vanilla extract.
Brush the pastry with the egg mixture and place it on the prepared tray.
Bake for 20-25 minutes or until golden brown.
Remove from the oven, brush the surface with apricot jam, and sprinkle with ground pistachio.
Transfer to a serving plate and serve.
