Pain Aux Prunes

Add the cornstarch and sugar to a small saucepan and whisk to combine.

Slowly pour in the almond milk, while whisking constantly until no lumps remain.

Place the saucepan over medium-low heat and, while whisking constantly, let the mixture come up to a boil. Once boiling, continue whisking for an additional minute, then remove from heat. Whisk in the butter and almond extract until smooth, then transfer to a heat proof bowl.

Let the almond cream cool to room temperature, then cover and place in the refrigerator until fully chilled, about 2 hours.

Heat oven to 375°F. Line two large baking sheets with parchment paper.

Unfold the two thawed puff pastry sheets. Working with one sheet at a time, on a lightly floured surface, roll each sheet out until 10 x 11 inches.

Connect the two 11-inch edges together to create a 10-inch x 22-inch rectangle by overlapping one edge over the other by about ½ an inch. Moisten the edge of one of the pastry sheets, then press the edge of the top sheet firmly to seal.

Spread all but 3-4 tablespoons of the almond cream over the top, in an even layer over the puff pastry, leaving a ½-inch border free from cream around the entire rectangle. Scatter the chopped prunes over the top of the cream.

Starting at the 10 inch side, roll the entire sheet in the direction of the long side so that you’re left with a 10-inch long log. Cut into ½-inch thick slices, about 12-13 total. Place the slices on the prepared baking sheet about 2-inches apart. Brush the top and side of each slice with melted butter, and bake, rotating halfway through, for 28-32 minutes or until the tops appear golden. 

Mix together the apricot jam and hot water until combined. Once the pain aux prunes are removed from the oven, immediately brush each one with the jam. Enjoy right away!