MANDARIN and AMARETTI PUFF PASTRIES, simple and delicious, perfect sweets for breakfast or a snack to make quickly with winter fruit.
They are those clever recipes to prepare when you crave a tasty treat but do not want to spend half the morning kneading: you take out the ready-made puff pastry (or shortcrust if you have it), two juicy mandarins, a couple of crumbled amaretti… and in 10 minutes you have fragrant, crunchy, and super wintery puff pastries.
The beauty of mandarin puff pastries is that they seem elaborate, but they are actually easier than a toast. The combination of mandarins + amaretti is a blast: the slight acidity of the mandarin marries with the biscuity sweetness of the amaretti and the buttery crunchiness of the puff pastry. The result is a simple yet aromatic dessert, perfect for using winter fruit in a different way than usual.
These amaretti puff pastries are ideal for a quick snack, a special Sunday breakfast, to accompany a hot tea, or even as last-minute treats when guests arrive unexpectedly.
They are simple, versatile, and above all “zero fuss” desserts: perfect when you want something good without complications.
Follow me in the kitchen today there are amaretti puff pastries.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Air fry, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 1 puff pastry
- 6 amaretti
- 1/2 cup mandarin juice
- 1/2 cup water (or milk)
- 1 egg yolk
- 1/4 cup sugar
- 1/3 cup flour (or cornstarch)
Steps
Mix the egg yolk with the sugar in a small saucepan, add the flour and continue to whisk by hand.
Gather the mandarin juice with the water and add it to the rest of the ingredients while continuing to whisk.
Move to the stove and continue until it thickens.
Cut the pastry with a 4-inch cutter, fill with the cream and crumbled amaretti, close and place the pastries on parchment paper.
Sprinkle with granulated sugar and bake at 350°F for about 15 minutes.
Bon appétit
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MANDARIN and AMARETTI PUFF PASTRIES
Tasty tips for perfect puff pastries
Use firm mandarins that are not too watery, so the pastry remains crunchy.
Always add a base of amaretti, granules, or crushed cookies to absorb moisture.
If you want a spectacular browning, brush the edges with a beaten egg or milk.
For an even more fragrant version, add grated mandarin or orange zest.
Mandarin puff pastries are delicious warm but also great cold the next day.
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FAQ MANDARIN and AMARETTI PUFF PASTRIES
Can I use other citrus fruits instead of mandarin?
Sure! Oranges, clementines, or even thin slices of pear for a fall version are great.
Can I make them without amaretti?
Yes, but I recommend replacing them with crushed dry cookies: they serve to absorb the fruit juices.
Can they be prepared in advance?
You can prepare them and bake them just before serving. Or you can assemble them raw, freeze them, and bake directly from frozen.
Is it better to use puff pastry or shortcrust?
Puff pastry is lighter and crunchier, shortcrust makes the dessert more like a tart. It depends on what you like!
Are these mandarin puff pastries suitable for children?
Absolutely yes: they are simple sweets, without creams and without alcohol.
