Apricot Bow Ties

This apricot pastry is a French classic dessert (Oranais aux abricots). Usually, this dessert is made with puff pastry, pastry cream and apricots, but this time I made the easier version of this dessert, instead of pastry cream I created a soft ricotta and almons filling that makes this dessert east to make and maybe oven more delicious.

For the filling:

• 300g Ricotta Cheese
• 1/4 cup (50g) Sugar
• 1 teaspoon vanilla bean paste
• Orange zest
• Lemon zest
• 2 tablespoons Ground almonds

For the dough:

• Puff pastry
• Canned apricots
• 1 egg, beaten

Directions:

1. Preheat oven to 400F (200C)
2. Prepare the filling: in a large bowl, mix ricotta, sugar, ground almonds, vanilla bean paste, orange zest and lemon sext. Set aside
3. Cut the puff pastry into 5-inch (13cm) squares.
4. Place puff pastry squares on a floured surface and rotate it to a diamond shape facing you, spread 2 tablespoon of the filling in the center. Gently spread it, leaving a 1/2-inch (1 cm) border all the way around. Place 2 halved apricots, cut side down, at the edge of the filling.
5. Brush the edges with beaten egg. Fold the opposite points of the dough over the apricots.
6. Transfer to a baking tray lined with parchment paper. Brush the dough with beaten egg.
7. At this stage you can refrigerate the pastries up to 1 day, until ready to bake.
8. Bake for 20 minutes or until golden brown.
9. Allow to cool on a wire rack before serving.