Apricot pastries

Recipe from: 1/2/1996 12:00:00 AM
Ingredients 11
Servings 16
Time

Ingredients

  • 1
    kg
    ripe apricots, halved and sliced
  • 125
    ml
    sugar
  • 45
    ml
    brandy
  • FILLING
  • 500
    g
    creamed cottage cheese
  • grated rind of 1 lemon
  • 250
    ml
    icing sugar, sifted
  • 45
    ml
    cornflour, sifted
  • 1
    egg, whisked
  • 16
    sheets phyllo pastry
  • melted butter
 

Method

30 mins
 
Preheat the oven to 200ºC (400ºF). Spray a baking sheet with non-stick spray. Place the apricots in a mixing bowl and sprinkle with the sugar and brandy. Leave for 30 minutes. Blend all the ingredients for the filling, stirring until just mixed. Place four layers of phyllo pastry on the baking sheet and brush each layer generously with the melted butter. Cut the pastry into four equally large pieces. Drain the apricots and spoon a tablespoonful on each phyllo pastry square. Spoon the cottage cheese filling on top and fold the phyllo pastry corners together to form a flat pocket. Brush with more butter and upturn the pocket on the baking sheet. Brush with butter. Repeat with the remaining phyllo pastry and filling. Bake for 30 minutes or until the phyllo pastry is crisp and golden. Dust with icing sugar and serve immediately. Makes 16 pastries.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.