Crispy pastry bowls with apricots recipe

Crispy Pastry Bowls with Apricots recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Crispy Pastry Bowls with Apricots" recipe that will satisfy your sweet tooth like no other. These delightful pastry bowls are filled with juicy apricots and baked to crispy perfection, creating a delightful contrast of textures. The combination of flaky pastry and tangy apricots is a match made in dessert heaven. With just a few simple ingredients and easy-to-follow steps, you can create a mouthwatering treat that will impress your family and friends. Get ready to indulge in this irresistible dessert that promises to be a crowd-pleaser at any gathering.

Keywords: Crispy, Pastry Bowls, Apricots, Dessert, Recipe

Crispy pastry bowls with apricots recipe details

Crispy pastry bowls with apricots recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

750 g	apricots
½	lemon, grated peel and juice
1 pinch(es)	gound cinnamon
1 tsp	vanilla extract
3 tbsp	liquid honey
3 tbsp	melted butter
12 sheet(s)	filo pastry, (yufka) round
250 g	curd cheese
1	egg
2 tbsp	custard powder, vanilla flavoured
2 tbsp	chopped pistachios

Instructions

Halve the apricots and remove the stones. Dice 8 apricot halves into small pieces and put in a bowl. Add in 2 tablespoons of the lemon juice and a pinch of cinnamon.

Puree the remaining apricots together with the vanilla extract and the remaining lemon juice. Season to taste with honey.

Preheat the oven to 180°C.

On a slightly floured surface brush 6 pastry sheets with butter. Cover each with one of the other sheets and brush with butter again. Grease six cups of a muffin tin and line the cups with the pastry.

Drain the diced apricots and collect the liquid. Mix the apricot juice with lemon peel, curd cheese, some honey, the egg, the custard powder and 1 tablespoon of the pistachios and stir until smooth and well combined. Fold in the diced apricots. Spoon the filling into the pastry cups and sprinkle with the remaining pistachios. Bake for 25-30 minutes.

Remove from the heat and allow to cool a bit. Gently remove the pastry bowls from the tin.

Serve immediately together with the apricot puree.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
290 kcal