Apricot Puff Pastry with Almonds
Thaw puff pastry and cut into 10 x 10 cm (approximately 4 x 4 inches) squares. Arrange on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes or until golden. Remove from the oven and cool, halve horizontally.
Rinse and halve apricots, pit and cut into thin wedges. Toast almonds in a dry pan until golden brown, remove from the pan and set aside. Caramelize butter with sugar in a pan and add apricot wedges, toss and add orange liqueur. simmer for 1-2 minutes. Add almonds and remove from the heat.
Cool apricots slightly, spread on lower pastry halves and replace pastry tops. Dust with powdered sugar and serve.