Apricots in Puff Pastry

Name: Apricots in Puff Pastry
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6
Ingredients: Apricots 6; Puff pastry round 8.1 oz; Scamorza (provola) cheese 1.1 oz; Egg yolks 1; Whole milk ½ tbsp; Flax seed 1 tsp; Pink peppercorn 1 tsp

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282

Calories per serving

Vegetarian

Energy Kcal 282
Carbohydrates g 24.8
of which sugars g 7.6
Protein g 4.7
Fats g 18.3
of which saturated fat g 7.2
Fiber g 2.8
Cholesterol mg 56
Sodium mg 215

Difficulty: Easy
Prep time: 10 min
Cook time: 18 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Apricot puff pastry is a tender and surprising twist to the table, especially when you think about how it mixes fruit and cheese in one bite. Really cool, right? There’s just something about the buttery layers of pastry puffing up around the juicy apricot. And look, each piece becomes a little package of sweet and savory flavors. This apricot pastry recipe takes a familiar puff pastry dessert idea and flips it—showing just how well fruit can team up with creamy, melted cheese tucked right inside. When you bite into one, you get a golden crunch on the outside, then a soft, warm filling. It’s kind of an adventure for your tastebuds—seriously good.

Inspired by the inventive spirit of Italy, this recipe is all about mixing things up and seeing what works. It’s not your classic regional food, for sure, but more of a fresh take on appetizers that you eat with your hands.

Trying out this apricot tart at your next hangout? It’ll definitely get folks talking. It’s not your everyday snack, really. The way the moist apricot contrasts with the crispy pastry, plus the tangy cheese in the middle, just makes everything pop. And you know what? It works for brunch, as a starter before dinner, or even as an easy apricot dessert at the end of a meal.

You'll find the flavors really blend together—like an apricot turnover with a twist—kind of like a fruit-filled pastry but with a salty, creamy surprise. There’s a playful side to this dish, which makes it fun to share. You can get creative with the types of cheese or even swap in other fruits if you’re feeling adventurous. For people who enjoy trying new things, this crispy treat really stands out. It’s a cool way to bring some inventive Italian-inspired snacks to your table without sticking to the usual recipes.

This is one experiment you’ll want to make again, especially if you like a mix of flavors and textures in your appetizers. And the sauce? Pretty simple. Cannot go wrong.

INGREDIENTS

282

Calories per serving

Ingredients for 6 pieces: Apricots 6; Puff pastry 8.1 oz (230 g) - round; Scamorza (provola) cheese 1.1 oz (30 g)

For brushing and garnishing: Egg yolks 1; Whole milk ½ tbsp (10 g); Flax seed 1 tsp; Pink peppercorn 1 tsp

Preparation

How to prepare Apricots in Puff Pastry

To prepare the apricots in puff pastry, first cut the scamorza into small cubes 1, then wash and carefully dry the apricots, cut them in half 2, and remove the pit 3.

Using a pastry cutter with a diameter of 4 inches, cut out 6 circles from the puff pastry sheet (4-5). Place half an apricot in the center of the pastry with the round side facing down 6.

and fill the cavity with the scamorza cubes 7, then close with the other half of the apricot 8. At this point, wrap the pastry circle around the fruit, overlapping the edges 9.

on all sides 10 and press the pastry slightly to seal it 11. Now place the apricots on a baking sheet lined with parchment paper and brush the surface with egg yolk beaten with milk 12.

Create holes on top using the tines of a fork 13. Now mix the flax seeds with pink peppercorns 14 and garnish the apricots 15.

The apricots in puff pastry are ready for baking 16: bake in a preheated static oven at 392°F for 15-18 minutes on the middle rack until golden brown. Once ready, take the apricots out of the oven 17 and let them cool slightly before serving 18.