Nectarine & Brown Butter Almond Rough-Puff Oranais

Instructions

1. 1

   In a large bowl, toss 250 g all-purpose flour and 5 g fine sea salt together. Add 200 g cold cultured butter cubes. Rub butter into flour using your fingertips just until it forms large, flat walnut-sized flakes. Pour in 120 ml ice water and mix with a fork until a shaggy dough comes together.

   15 min

   Tip: Do not overwork or try to make it smooth here; visible butter pockets mean ultra-flaky layers later.

2. 2

   Turn dough onto a floured surface, press into a rough rectangle, and roll into a 6x12-inch rectangle. Fold like a business letter (top third down, bottom third up). Turn 90 degrees and repeat rolling and folding once more. Wrap tightly in plastic and chill in the refrigerator.

   30 min

   Tip: Cold butter is non-negotiable. If butter gets soft or greasy at any point, throw the dough in the freezer for 10 minutes.

3. 3

   While dough chills, prepare the frangipane. In a small bowl, whisk 50 g unsalted butter (melted until lightly browned and cooled) with 60 g granulated sugar, 75 g almond flour, 1 large egg, and 1 tsp vanilla bean paste until smooth and creamy.

   10 min

   Tip: Browned butter adds a deep, toasted background note that cuts through rich fruit.

4. 4

   Slice 3 ripe yellow nectarines into thick wedges and toss gently with 1 tsp fresh lemon zest in a medium bowl.

   10 min

   Tip: Keep nectarine skin on—it holds shape and gives brilliant summer color.

5. 5

   Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.

   5 min

   Tip: High heat creates immediate steam to blast open those flaky pastry layers.

6. 6

   On a lightly floured surface, roll chilled dough into a 12x12-inch square roughly 1/8-inch thick. Trim edges neatly with a sharp knife and slice into 4 equal 6x6-inch squares.

   15 min

   Tip: Use a straight downward cut with your chef knife so you don't seal the laminated edges.

7. 7

   Position each square like a diamond. Dollop 2 tablespoons of almond frangipane diagonally down the center line of each square. Arrange nectarine slices overlapping over frangipane. Fold the left and right side corners across the center fruit filling to overlap slightly, creating an envelope shape. Press the overlap gently to seal.

   10 min

   Tip: The classic Oranais shape leaves two opposite corners of juicy fruit exposed like little windows.

8. 8

   Beat 1 large egg with 1 teaspoon water to make egg wash. Brush pastry lightly with egg wash, avoiding cut sides. Sprinkle with 30 g sliced almonds and 2 tbsp turbinado sugar. Bake for 22-25 minutes until deeply golden brown and puffed.

   25 min

   Tip: Don't fear color! Deep amber means shatteringly crisp layers rather than doughy bottoms.

9. 9

   Transfer pan to a wire rack to cool for 5 minutes before serving warm.

   5 min

   Tip: Let the frangipane set for five minutes so you don't burn your mouth on hot fruit juice.