Oranais

This pastry is a little sweetness absolutely amazing. Between the crisp batter and tangy fruit and sweetness of the cream. This is a puff pastry that contains the custard , two half-mumps of apricot and small pieces of sugar.  
Its uniqueness consists mainly of its form, that reminds glasses (the glasses are represented by the apricots), where one of his other names: the telescope with apricot. 

INGREDIENTS

Puff pastry:

• 1 can apricots in syrup
• Apricot jam
• 1 egg yolk
• Powdered sugar or granulated

Custard:    

• 2/3 c. sugar   
• 1/2 tsp. salt 
• 2 1/2 tbsp. cornstarch 
• 1 tbsp. flour 
• 1 tsp. vanilla 
• 3 egg yolks, beaten  
• 3 c. milk  

       1 Boil the milk with the vanilla sugar. Blanch the yolks with the sugar and add the cornstarch. Mix.
Pour the boiling milk, whisking it.
Put in saucepan and thicken over low heat while beating. Pour into a bowl and let cool.

       2 Cut the puff pastry into 6 rectangles. Drain the canned apricots 1 tablespoon juice stir into custard.
Place apricots, drained on paper towels so that they drip perfectly.
Spread a bit of pastry cream on each rectangle, avoiding two corners. Spread over three mumps apricots.
Fold the corners over each other by welding with a little egg yolk.

       3 Brush the top of Oran with the egg yolk with a brush. Sprinkle with powdered sugar, or better, sugar grains (pearl sugar).

       4 Bake 15-20 minutes at 350 F so that the top is golden brown.
Heat over low heat some apricot jam and top-Oran them with a brush.
Serve warm or cold.