Dainty Treats

Apricot-Almond Pastries

MAKES 18

1½ cups whole milk
½ cup sugar, divided
4 large egg yolks, room temperature
2 tablespoons cornstarch
¼ teaspoon kosher salt
2 tablespoons unsalted butter, cubed
½ teaspoon almond extract
2 (14-ounce) packages frozen puff pastry, thawed
1 large egg, room temperature
1 tablespoon water
¾ cup chopped sliced almonds, toasted
4 (15-ounce) cans apricot halves, drained and patted dry
¼ cup apricot preserves, warm
Garnish: sugar

1. In a large saucepan, whisk together milk and ¼ cup sugar. Heat over medium heat until steaming (do not boil).

In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, whisking constantly, until thickened and mixture starts to boil. Cook, whisking constantly, for 3 minutes. Strain through a fine-mesh sieve into a large