French Fridays: Oreillettes à l’abricot

Oreillettes Oranais aux abricots on eatlivetravelwrite.comIt started with a 12km run a few weeks ago in Nérac… Contrary to what you might think, I don’t eat croissants, chocolatines and viennoiseries every day for breakfast when I’m in France. But you can bet that when I’ve knocked out 12km before the market visit, I will be! On that last market visit of the summer, we didn’t actually need very much in the way of food so our hands were free to carry a snack as we wandered and browsed… And because I’d run 12km, I felt a viennoiserie was in order! While Neil is a purist and will often just choose a croissant au beurre, I always like to choose something a little different each time and that day, my eyes landed on the oreillettes aux abricots

Close up of Oreillettes Oranais aux abricots on eatlivetravelwrite.comAlso called an oranais or an abricotine, an oreillette is essentially puff pastry filled with crème pâtissière and topped with apricots, then folded over and sprinkled with a little pearl sugar, this was exactly what I needed after my run. And as I devoured every last crumb as I walked through the market that day, I put this on my “to make” list. In fact it moved right up to the top of that very long list, it was so good!

It turns out, though these might look fancy, they actually couldn’t be easier to make!

Ready to bake Oreillettes Oranais aux abricots on eatlivetravelwrite.comOf course, you can make your own puff pastry but these days, I encourage you to keep some all-butter puff pastry in your freezer at all times because it will allow you to whip up fancy treats like these with not much notice and who doesn’t want that ability?

Just baked Oreillettes Oranais aux abricots on

Yield: 8

Oreillettes à l'abricot

Just baked Oreillettes Oranais aux abricots on
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


For the crème pâtissière

  • 1/2 cup (125 mL) milk
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 2 tablespoons cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, at room temperature and cut into small pieces

For the pastries

  • 2 x sheets frozen puff pastry (each of mine were 227g and 10x10-inches/ 25x25cm)
  • 12 fresh apricots, halved

To assemble


Make the crème pâtissière:

  1. In a medium pot, bring the milk to a boil over medium-high heat (or you can do this in a microwave)
  2. In the meantime, whisk the egg, yolk, sugar and cornstarch together in a separate medium pot.
  3. Once the milk has just reached a boil, remove it from the heat and pour a couple of teaspoons of milk into the egg yolk mixture and whisk until combined. Whisk quickly so you don’t scramble the eggs.
  4. Slowly pour in the rest of the hot milk, whisking constantly, and place this pot over medium-high heat.
  5. Continue to whisk until the mixture starts to thicken and produce large, slow bubbles. This should take 3 to 5 minutes. It should be quite thick (it should coat the back of a wooden spoon). Remove the pot from the heat.
  6. Transfer the mixture to a clean bowl and whisk gently to cool the mixture down slightly. Let it sit for a few minutes.
    Whisk in the vanilla and then the butter, a couple of pieces at a time, until completely incorporated.
  7. Cover the crème pâtissière with plastic wrap, with the wrap touching the surface to prevent a skin forming, allow it to come to room temperature (you can use it in the recipe now or refrigerate until you are ready to use).

Assemble the pastries

  1. Pre-heat the oven to 375˚F. Line two baking trays with parchment paper.
  2. Unroll the thawed, but chilled, puff pastry sheets and cut each sheet into quarters. Place four pastry squares on each baking tray.
  3. Place a heaping tablespoon's worth of the crème pâtissière in the middle of each pastry square and use the back of a spoon to spread this across the middle of the square, diagonally.
  4. Place three apricot halves on top of the crème pâtissière.
  5. Fold two opposite corners of the pastry in to meet over the top of the centre apricot.
  6. Brush the bottom corner of the pastry with some eggwash and lay the other corner on top, pressing slightly so it sticks.
  7. Brush the whole pastry (not the apricots) with eggwash and sprinkle with a little pearl sugar.
  8. Bake for 30-35 minutes or until the pastry is golden and puffed.
  9. Remove from the oven, transfer the pastries to a wire cooling rack and allow to cool slightly. Brush the apricots with the warm jam/ jelly.
  10. Serve warm or at room temperature. Best enjoyed the day they are made!

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did you make this recipe?

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Abricotines Oreillettes Oranais aux abricots on eatlivetravelwrite.comYou can bet that I enjoyed one of these after a long run last weekend, too!

Abricotine Oreillette Oranais aux abricots on eatlivetravelwrite.comAnd you, what do you like to treat yourself with after a long run?

Happy (French) Friday!


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