Roll out the puff pastry and cut it into 4.75 x 4.75 inch (12 x 12 cm) squares.

Place a teaspoon of almond cream in the center of each square, then add half an apricot on top.

Fold the puff pastry over the filling, seal the edges with water, brush with beaten egg, and bake for 25 minutes at 350°F (180°C).

After baking, place the Oranais on a wire rack. Microwave the apricot jam for 10 seconds and brush it over the apricots to glaze.