apricot honey ricotta pastries
Apricots are the least used stone fruits during the summer months. When perfectly ripe they’re excellent for sweet or savory recipes thanks to their sweet yet tart flavor. They’re perfect for baking as they don’t purge juice like their flashier cousins, peaches. Making them especially good for pastry baking. As apricot season is quite short if you want to make this during the cooler months, use canned apricots packed in natural juice. If you are using canned apricots, be sure to drain them well on paper towel to absorb any excess juice.
Servings: 12
- 1/4 cup melted butter 60g
- 1/4 cup honey, plus extra for drizzling 60ml
- pinch ground cinnamon optional
- 1 1/3 cups ricotta cheese 320g
- 1 large egg
- 12 medium apricots, halved & pit removed, drained or 2 x 14 oz/398ml cans
- 17.3 oz puff pastry sheets, thawed according to package directions 490g
- 1/2 cup sliced almonds 45g
- Line 2 baking sheets with parchment paper. Preheat oven to 375°F (190°C).
- Combine butter, 2 tablespoons of honey & cinnamon together in a small dish.
- Combine ricotta, egg & remaining 2 tablespoons of honey together in a small bowl.
- Cut each pastry sheet into 3 even-sized rectangles & place 6 on each baking sheet. Spread ricotta mixture onto each pastry, leaving a 3/8 inch (1cm) border around the edges. Sprinkle half of the almonds over ricotta. Place 2 apricot halves, cut side up, on each pastry. Brush with the butter mixture. Sprinkle with remaining almonds. Bake on the lower rack in the oven for 30 minutes, switching baking sheets halfway through cooking, until the pastry is golden & crisp.
- Drizzle pastries with extra honey. Serve warm or cold. Makes 12.