Apricot Cream Puff Pastry Cake

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Ingredients

For the pastry layers

• 2 sheets puff pastry
• A little sugar for sprinkling
• 1 egg (optional, for brushing)

For the fruit layer

• 2 cups apricot or peach puree (or jam)
• 2 tbsp sugar (optional)
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 3 tbsp water (to thicken)

For the cream layer

• 300 ml heavy cream (cold)
• 250 g mascarpone or cream cheese
• 4 tbsp powdered sugar
• 1 tsp vanilla

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Instructions

1. Bake the puff pastry layers

• Preheat the oven to 200°C.
• Cut each puff pastry sheet into 12 triangle slices (as in photo).
• Sprinkle lightly with sugar or brush with egg.
• Bake 12–15 minutes until golden and crispy.
• Let cool completely.

2. Prepare the apricot/peach filling

• In a saucepan, add puree + sugar + lemon juice.
• Bring to a gentle boil.
• Mix cornstarch + water, then add to the fruit.
• Cook 1–2 minutes until thick.
• Cool completely.

3. Make the cream

• Whip cold heavy cream to soft peaks.
• Add mascarpone, powdered sugar, and vanilla.
• Beat until thick and fluffy.

4. Assemble the cake

Use a round mold as shown in the picture.

1. Layer 1: arrange baked puff pastry triangles in a circle.
2. Spread a thick layer of cream.
3. Add a generous layer of apricot filling.
4. Repeat layers (pastry → cream → fruit).
5. Finish with the last pastry circle.
6. Chill for 3–4 hours before slicing.

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Tips

• You can use mango, strawberry, raspberry, or orange instead of apricot.
• Add chopped nuts (pistachios, almonds) between layers.
• Use whipped cream only if you prefer a lighter texture.