Apricot and Cheese Puff Pastries, a delightful recipe that combines the sweetness of ripe apricots with the creaminess of cheese, all wrapped in a crispy puff pastry.
These snacks are perfect for an appetizer, a picnic, or as part of a summer buffet when served as a starter. If served as a dessert, they make a delicious tea or coffee break or a delightful end to lunch or dinner.
You can experiment with different types of cheese. If you like to be bold, sweet gorgonzola or brie can add a more intense and flavorful note.
For extra texture, you can add some chopped walnuts or toasted pine nuts on top of the cheese before placing the apricots.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or curiosities, you can leave a comment or use the contact form you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 283.40 (Kcal)
- Carbohydrates 22.89 (g) of which sugars 4.60 (g)
- Proteins 4.37 (g)
- Fat 19.60 (g) of which saturated 2.21 (g)of which unsaturated 12.46 (g)
- Fibers 0.93 (g)
- Sodium 145.80 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apricot Puff Pastries
- 1 roll puff pastry (rectangular)
- 2.8 oz cream cheese
- 6 apricots
- 1.35 tbsp lemon juice
- 2 tbsp honey
Tools
- Cutting Board
- Lemon Squeezer
- Bowl
- Cutter
- Spatula
- Baking Tray
Apricot Puff Pastries Recipe
Start preparing the apricot puff pastries by washing and cutting the apricots into quarters, removing the central seed.
I left the skin on, but you can remove it if you prefer.
Unroll the puff pastry and divide it into 6 pieces directly on the oven baking tray and its parchment paper, using a knife or a pastry cutter.
For each rectangle of puff pastry, fold the edges well, pressing them with your fingers to prevent them from rising during baking.
Pierce the center of the pastry with a fork or a toothpick.
Spread a tablespoon of cream cheese in the center of each pastry rectangle.
Use a spatula to distribute it evenly.
Place the apricot quarters on each puff pastry rectangle.
Put two tablespoons of honey in a small bowl.
I used wildflower honey, but you can choose your favorite.
Add the juice of half a lemon to the honey and mix well.
Drizzle the apricot puff pastries with one or two tablespoons of lemon honey.
Bake the apricot puff pastries in a static oven at 375°F (190°C) for about 15-20 minutes or until golden.
Let them cool for about twenty minutes before serving.
Apricot Puff Pastries
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or contact me using the form below.
Don’t miss the collection of recipes dedicated to puff pastry SAVORY RECIPES WITH PUFF PASTRY.
FAQ (Questions and Answers)
How long do they last?
You can keep these puff pastries for a couple of days in an airtight container.
I do not recommend freezing them.What can I use instead of cream cheese?
Fresh goat cheese is an excellent choice due to its acidity that perfectly contrasts with the sweetness of the apricots.
Ricotta will also work well, but make sure to let it drain thoroughly before spreading it on the pastry.What can I serve with these puff pastries?
These puff pastries pair well with aromatic and slightly sweet white wines like Moscato d’Asti or a brut prosecco to contrast the sweetness of the honey.
For a non-alcoholic option, a lightly sweetened iced tea with honey and infused with thyme or lavender is perfect.
With apricots, I’ve also made APRICOT AND PRALINED ALMOND ICE CREAM.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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