How to Make SFOGLIATINE: Glazed Puff Pastries with Apricot Jam

Delicate and crumbly layers of puff pastry, delicious apricot jam and crispy cutouts of thin frosting…Sfogliatine Glassate are sure to need no introduction.

Also known as “Asolette” they are a little treasure of pastry.

Making them at home is simple, the ingredients needed are only four and precisely:

  • Puff Pastry
  • 1 Egg white
  • Icing Sugar
  • Apricot Jam






Makes about 20 sfogliatine


  • 1 egg white
  • 1/2 cup of icing sugar
  • 1/2 cup of apricot jam
  • 1 puff pastry  (you can use 1/2 package of Phyllo Dough (230 grams)



Glaze Preparation

To prepare the Glazed Puff Pastries, start by sifting the apricot jam in order to make it more fluid. Transfer the sifted jam into a pastry bag.

Place the egg white in a small bowl with the icing sugar.

Work the two ingredients with an electric whisk until the mixture is smooth.


Cut the Puff Pastry

Place the puff pastry directly on the baking sheet lined with parchment paper.

With a pastry cutter or alternatively a sharp knife, cut out rectangles about 3.94 long  x 0.79 inches wide.

Brush the puff pastry rectangles with the glaze, creating a thin layer.


With the apricot jam draw 3 X on the icing.

Finally bake in a static oven preheated to 330 F for about 20 minutes.


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