Delicious Apricot and Cream Puff Pastry Cake


This delightful cake combines the rich, buttery flavor of puff pastry with a sweet and tangy apricot filling and a creamy, luscious cream cheese layer. Perfect for any occasion, this cake is sure to impress with its taste and presentation.


For the Pastry:

  • 2 rolls of puff pastry, each 275 grams (9.7 oz)

For the Fruit Filling:

  • 500 grams (1.1 lbs) apricots
  • 60 milliliters (1/4 cup) water
  • 100 grams (1/2 cup) sugar
  • 25 grams (1/4 cup) corn starch
  • 50 milliliters (3.4 tablespoons) water

For the Cream:

  • 400 grams (14 oz) pastry cream
  • 16 grams (1 tablespoon + 1 teaspoon) vanilla sugar
  • 50 grams (1/4 cup) sugar
  • 300 grams (10.5 oz) cream cheese

Nutrition Information

  • Servings: 12 slices
  • Calories: 350 per slice

Preparation Time

  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Chilling time: 2-3 hours
  • Total time: 3 hours 30 minutes


Preparing the Pastry

  1. Thaw and Roll Dough: If using frozen puff pastry, let it thaw. Gently roll out the dough. Cut a circle using the form you will bake in. Cut the remaining dough into strips and pierce with a fork. Brush with water and place in a baking dish.
  2. Bake Pastry Base: Preheat the oven to 200°C (390°F). Bake the pastry base for 15 minutes until golden brown.

Preparing the Fruit Filling

  1. Prepare Apricots: Wash the apricots, remove the pits, and cut them into cubes. Place in a cooking pot with 60 ml (1/4 cup) of water and 100 grams (1/2 cup) of sugar. Cook over medium heat until the fruit is soft.
  2. Thicken Filling: Dissolve 25 grams (1/4 cup) of corn starch in 50 ml (3.4 tablespoons) of water. Pour over the apricots and stir continuously until thickened. Remove from heat and set aside.

Preparing the Cream

  1. Mix Cream Ingredients: In a bowl, whip 400 grams (14 oz) of pastry cream with 50 grams (1/4 cup) of sugar, 16 grams (1 tablespoon + 1 teaspoon) of vanilla sugar, and 300 grams (10.5 oz) of cream cheese. Beat until smooth and creamy.

Assembling the Cake

  1. Layer the Cake: On a serving dish, spread a layer of the cream mixture. Place some of the baked puff pastry pieces on top, followed by another layer of cream and a layer of apricot filling. Continue layering, ending with the apricot filling on top.
  2. Bake Top Pastry: Cut a circle from the second puff pastry roll to the diameter of the cake. Cut this circle into 12 equal triangles. Bake these triangles at 200°C (390°F) for 15 minutes until golden brown. Remove from the oven and let cool.
  3. Top the Cake: Arrange the baked pastry triangles on top of the apricot filling layer. Optionally, place a dollop of jam in the center for decoration.

Final Touches

  1. Chill the Cake: Refrigerate the assembled cake for 2-3 hours to allow it to set.
  2. Decorate the Sides: Once set, crumble the remaining pieces of puff pastry and use them to decorate the sides of the cake.


  1. Serve and Enjoy: Slice the cake and serve. Enjoy the combination of crispy puff pastry, creamy filling, and sweet apricot goodness.

This simple yet delicious apricot and cream puff pastry cake is a delightful treat that is sure to become a favorite. Enjoy the blend of textures and flavors in each bite!

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