Brown Butter Apricot & Almond Rough-Puff Morning Twists
We are not suffering for brunch. When apricot season hits my local market, I want laminated pastry without spending three days turning dough. Inspired by Parisian patisseries and my own lazy Sunday cravings, these twists give you that lacy, shatteringly crisp crumb without the fuss. The secret is my freezer-blitz rough-puff pastry—fast, cold, and utterly reliable. Inside, you get a hit of nutty brown butter frangipane (because butter is not a garnish) and sharp, tart summer apricots to cut the richness. Why does this work? Grating frozen butter directly into the flour creates tiny pockets of steam in a fraction of the traditional time. I first baked these on a blistering SF morning when I desperately wanted a bakery-tier treat but refused to turn my kitchen into an overnight fermentation lab. Now, they are my ultimate weekend flex. Swap the apricots for plums or peaches depending on what looks good at your market. Don't skip the flaky salt on top just before baking—it pulls the whole sweet-tart profile into sharp focus. Let time do the work, and let's eat.
Featured Recipe
Brown Butter Apricot & Almond Rough-Puff Morning Twists
Shatteringly crisp, cafe-style morning twists filled with nutty brown butter frangipane and fresh, tart summer apricots. Using my freezer-blitz rough puff, you get lacy laminated layers without spending three days turning dough.
Save a copy to your collection for editing
Timeline
Ingredients
- 250 g all-purpose flour(cold, plus extra for dusting)
- 0.5 tsp fine sea salt
- 225 g unsalted cultured butter(very cold, cut into 1/2-inch cubes)
- 120 ml ice cold water
- 57 g unsalted butter(for browning)
- 50 g granulated sugar
- 50 g almond flour
- 1 large egg(for frangipane filling)
- 0.5 tsp almond extract(or vanilla bean paste)
- 0.25 tsp sea salt(for filling)
- 300 g fresh ripe apricots(pitted and cut into thin wedges)
- 1 egg(for egg wash)
- 1 tbsp whole milk(for egg wash)
- 2 tbsp sliced almonds(for garnish)
- 2 tbsp apricot jam(for glaze)
- 1 tbsp water(for glaze)
- 0.5 tsp flaky sea salt(for finishing)
Instructions
- 1
In a large mixing bowl, toss 250g all-purpose flour with 0.5 tsp fine sea salt. Add 225g unsalted cultured butter, cold and cubed. Using your fingertips or a pastry cutter, press the butter cubes flat into flour-coated sheets rather than rubbing into tiny crumbs. Why it works: Flat sheets of cold butter yield distinct, flaky steam pockets.
5 min
Tip: Keep the butter cold; if it starts feeling soft, chill the bowl for 5 minutes.
- 2
Pour in 120ml ice cold water and bring the dough together with a spatula just until it holds. Turn out onto a floured counter and roll into a 6x12-inch rectangle. Fold the top third down and bottom third up like a letter (an envelope fold). Turn 90 degrees, roll out, and fold again. Repeat once more for 3 quick turns total. Wrap in parchment and pop into the freezer for 10 minutes to chill.
15 min
Tip: Don't stress over messy edges—the oven resolves everything as long as the dough stays cold.
- 3
While dough chills, preheat your oven to 400°F (200°C) with a baking sheet placed on the middle rack. Melt 57g unsalted butter in a small skillet over medium heat, swirling until foam subsides and nutty golden brown specks appear, about 4 minutes. Pour into a bowl to cool slightly.
7 min
Tip: Watch the butter closely; once it smells like toasted hazelnuts, pull it off the heat immediately.
- 4
Whisk the cooled brown butter with 50g granulated sugar, 50g almond flour, 1 large egg, 0.5 tsp almond extract, and 0.25 tsp sea salt until a smooth frangipane forms. Slice 300g fresh ripe apricots into thin wedges.
7 min
Tip: Thinner apricot slices weave easily into the twists without tearing dough.
- 5
Roll chilled rough puff into a 10x16-inch sheet. Spread frangipane evenly over the bottom long half of dough, then press apricot slices into the frangipane in a single layer. Fold the plain top half of dough down over the fruit. Cut vertically into 8 equal strips.
10 min
Tip: Use a sharp chef's knife or pizza wheel to press straight down rather than dragging.
- 6
Gently twist each strip three times to form torsades (twists), exposing the layers of dough and fruit. Place on a parchment-lined baking sheet. Beat 1 egg with 1 tbsp whole milk, brush over pastry dough, and top with 2 tbsp sliced almonds.
5 min
Tip: Anchor the ends firmly onto the parchment so they don't unwind while baking.
- 7
Bake at 400°F for 22–25 minutes until deep golden brown and puffed. During the last 5 minutes of baking, warm 2 tbsp apricot jam and 1 tbsp water in a tiny saucepan over low heat until runny.
25 min
Tip: Deep brown means caramelized flavor; don't pull them out while they're still pale.
- 8
Brush warm jam glaze generously over hot pastries right out of the oven. Sprinkle with 0.5 tsp flaky sea salt. Let cool on a wire rack for 10 minutes before serving.
3 min
Tip: The jam seals the fruit while flaky salt cuts through the richness of the frangipane.
Chef's Notes
We're not suffering for brunch. Proper yeasted croissants require three days and a diploma; my 15-minute laminated rough puff takes a cold bowl, a heavy rolling pin, and zero pretension. Butter is not a garnish here—it is the structure. Keeping it ice-cold ensures maximum steam lift in the oven so your crumb is open and lacy, never tight like a bad alibi. Cami’s shortcut note: If your kitchen is hot and the butter feels soft after rolling, pop the entire tray in the freezer for 5 minutes before baking. Don't skip this: High heat is non-negotiable. If your oven isn't preheated to a true 400°F, the butter leaks out onto the parchment instead of driving the lamination.
Camille Roux
Café-level bakes, weeknight methods, zero compromise.
Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.