Peach and Frangipane Oranais
You can’t beat using fresh seasonal fruits to make delicious pastries. This is my version of a French/Algerian Classic- Oranais, which is traditionally made using apricots. Filled with Frangipane pastry cream, which is an almond meal custard, these are so incredibly easy to make and a great way to use up a spare sheet of puff pastry. They are like mini danishes and so delicious!
You can use Peaches, Nectarines or Apricots. With Apricots and Nectarines you don’t need to blanch or peel, however with Peaches I recommend that you do- and the fruit does need to be ripe for softness and flavour. I do prefer Apricots for this recipe, and I have made both, but my Grandmother gave me a large bowl of peaches from her tree and this is one of the things i made with them. If you use canned fruit, pat dry with a paper towel before placing into the pastry to avoid them going soggy.
This recipe makes 16, however simply reduce the ingredients to suit how much fruit or puff pastry you have. I have allowed for a Tablespoon of Frangipane per Oranais, however there is always room for more of this delicious filling in each one.
As peaches are larger than apricots I would slice them up for this recipe, however if they are smaller peaches, you could just blanch them, skin them and use two halves as you would apricots.
Peach and Frangipane Oranais
- 4 Sheets Frozen Puff Pastry, thawed
- 6 large peaches (or 16 large apricots)
- Flaked Almonds to garnish
- Pure Icing Sugar to serve
- 1 Egg white + 1 Tablespoon Water, beaten (Egg wash)
- 100 grams Unsalted Butter, softened
- 75 grams Caster Sugar
- 40 grams Plain Flour
- 2 Eggs, beaten
- 60 grams Almond Meal
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Vanilla Extract
- Cream the Butter and Sugar using electric mixer until light and fluffy.
- Add the eggs one by one beating until thoroughly combined. Add one Tablespoon of the Flour and beat in until combined.
- Add the remaining Flour, Almond Meal, Baking Powder and Vanilla and beat until thoroughly combined.
- Refrigerate until ready to use.
- Score a cross in the underside of each peach, following the natural lines.
- In two batches, cover in boiling water and let sit for 4-5 minutes.
- Then plunge into icy water for 4-5 minutes.
- Use a paring knife to remove the skin, then slice into 12ths depending on the size of the peaches.
- Thaw the sheets of Puff Pastry on the counter top.
- Preheat the oven to 180 degrees celsius, fan forced.
- Prepare two baking trays with baking paper or silicone mats.
- Cut puff pastry sheets into equal Quarters.
- Place a Tablespoon of Frangipane into the centre of each Puff Pastry square and spread across the centre diagonally leaving two opposite corners free of filling.
- Place 3-5 Peach slices (depending on size) on top of the frangipane also diagonally. (if using apricots you will use two halves, cut side down).
- Pinch the two unfilled corners of each puff pastry square together on top, fold over and under, and then using the tip of a fork, press the pastry together so it holds and a nice fork imprint is visible, be gentle doing this as the Oranais is fragile. You may also simply just fold one on top of the over and seal with egg.
- Coat all the exposed pastry with beaten egg wash using a pastry brush, scatter with Almond Flakes.
- Bake for 20-25 minutes until puffy and golden brown.
- Dust with Icing Sugar to serve.
- Best eaten the same day once cooled. Or store for a day in a dry place.