apricot ricotta breakfast pastries
Fresh apricots are in season for only a short time, so use canned apricots packed in natural juice at other times to make this recipe. If you are using canned apricots, drain them well on paper towel to absorb any excess juice. Apricots can also be cut into quarters instead of leaving them in halves.
Servings: 12 pastries
- 1/4 cup melted butter
- 1/4 cup honey plus extra for drizzling
- pinch ground cinnamon optional
- 1 1/3 cups full-fat ricotta cheese
- 1 large egg
- 12 medium apricots, halved & pit removed (or 2 x 14 oz/398ml cans, drained)
- 17.3 oz puff pastry sheets, thawed according to package directions (490g)
- 1/2 cup sliced almonds, toasted
Line 2 baking sheets with parchment paper. Preheat oven to 375°F (190°C).
Combine melted 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 mixture. 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.