Crispy pastry bowls with apricots recipe
Crispy Pastry Bowls with Apricots recipe
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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
Reference: Crispy pastry bowls with apricots recipe
Recipe type: xarchivex
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