Apricot Pastry Recipe | Easy Apricot Dessert
For the Apricot Pastry filling:
- 300g Ricotta Cheese
- 1/4 cup (50g) Sugar
- 1 teaspoon vanilla bean paste
- Orange zest
- Lemon zest
- 2 tablespoons Ground almonds
For the Apricot Pastry dough:
- Puff pastry
- Canned apricots
- 1 egg, beaten
- Preheat oven to 400F (200C)
- Prepare the filling: in a large bowl, mix ricotta, sugar, ground almonds, vanilla bean paste, orange zest and lemon sext. Set aside
- Cut the puff pastry into 5-inch (13cm) squares.
- Place puff pastry squares on a floured surface and rotate it to a diamond shape facing you, spread 2 tablespoon of the filling in the center. Gently spread it, leaving a 1/2-inch (1 cm) border all the way around. Place 2 halved apricots, cut side down, at the edge of the filling.
- Brush the edges with beaten egg. Fold the opposite points of the dough over the apricots.
- Transfer to a baking tray lined with parchment paper. Brush the dough with beaten egg.
- At this stage you can refrigerate the pastries up to 1 day, until ready to bake.
- Bake for 20 minutes or until golden brown.
- Allow to cool on a wire rack before serving.
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