Sunny Apricot & Orange Blossom Oranaises
Darling, let me tell you about my morning obsession. Whenever I miss the bustling terraces of Paris but want to bask in that glorious California light, I bake up a batch of these Oranaises. Traditionally, it is a classic French pastry filled with pastry cream and apricots, but you know me—I can never resist a little West Coast sunshine. I swapped the heavy cream for a velvety almond frangipane spiked with fragrant orange blossom water, and tucked in some perfectly ripe, jammy apricots I scored from my favorite farmer at the Santa Monica market.
Making these is an absolute breeze. Buy good all-butter puff pastry—life is simply too short to laminate your own dough at six in the morning—and fold it over that luscious almond filling. As they bake, the kitchen fills with the scent of toasted nuts and sweet fruit. Brush them with a warm apricot glaze and scatter a handful of toasted almonds on top for crunch. Pair one with a chilled glass of natural pét-nat, and darling, you are living your best life.
Featured Recipe
Sunny Apricot & Orange Blossom Oranaise
A beloved French morning pastry updated with California sun, featuring crisp puff pastry folded over velvety orange blossom frangipane and sweet, jammy summer apricots. Glossy with a warm apricot glaze and sprinkled with toasted almonds, it brings pure Parisian bistro bliss straight to your breakfast table.
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Timeline
Ingredients
- 1 sheet all-butter puff pastry sheet(thawed in the fridge but kept cold (about 14 oz / 400g))
- 6 fresh ripe apricots(halved and pitted)
- 4 tbsp unsalted butter(room temperature)
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg(beaten; half for frangipane, half reserved for egg wash)
- 1/2 tsp orange blossom water(or sub 1 tsp finely grated orange zest)
- 1/2 tsp pure vanilla extract
- 1/4 tsp flaky sea salt
- 2 tbsp sliced almonds
- 2 tbsp apricot jam(for glazing)
- 2 tsp water(divided; 1 tsp for egg wash, 1 tsp for glaze)
- 1 tbsp flour(for dusting the surface)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
10 min
Tip: A nice hot oven ensures the butter inside the puff pastry flashes into steam, giving you sky-high, crispy layers.
- 2
In a medium bowl, beat together 4 tbsp unsalted butter and 1/4 cup granulated sugar until creamy. Stir in 1/2 cup almond flour, half of the 1 large egg, 1/2 tsp orange blossom water, 1/2 tsp pure vanilla extract, and 1/4 tsp flaky sea salt until a smooth almond frangipane forms.
8 min
Tip: Save the remaining half of the beaten egg for your egg wash later!
- 3
Slice 6 fresh ripe apricots in half and gently pop out the pits.
4 min
Tip: If your apricots are ultra-juicy, pat the cut sides lightly with a paper towel so they don't water down the pastry.
- 4
On a lightly floured surface, unfold 1 sheet all-butter puff pastry and cut it into 4 equal squares.
5 min
Tip: Keep the pastry chilled; if it gets too soft or sticky, pop it back into the freezer for 3 minutes.
- 5
Spoon or pipe a thick diagonal strip of almond frangipane across the center of each pastry square. Place 3 apricot halves cut-side down along the frangipane strip on each square. Fold two opposite corners of the pastry over the center to envelop the fruit. Transfer to the prepared baking sheet. Mix the remaining half of the 1 large egg with 1 tsp water, brush it lightly over the pastry dough, and sprinkle with 2 tbsp sliced almonds.
8 min
Tip: Press the folded corners down gently so they seal and stay tucked during baking.
- 6
Bake in the preheated oven for 22 to 25 minutes, until the pastries are puffed, golden brown, and the fruit is delightfully tender.
25 min
Tip: Rotate the baking sheet halfway through for even browning.
- 7
In a small microwave-safe bowl or small saucepan, warm 2 tbsp apricot jam with 1 tsp water until melted and fluid. Brush the warm glaze generously over the baked apricots and pastry edges as soon as they come out of the oven. Serve warm with coffee.
5 min
Tip: Glaze while hot for that luminous, patisserie-quality shine!
Chef's Notes
When I lived in Paris, the 'Oranaise'—a golden puff pastry folded over almond cream and sweet apricots—was my absolute favorite morning treat from the neighborhood boulangerie. Here in California, when peak summer apricots hit the farmers' market, I can't resist pairing them with delicate orange blossom water. It feels like eating pure sunshine!
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.