Filo pastry ricotta-apricot pie

Singlemade: filo pastry apricot- ricotta cheese cake

Going shopping means getting inspired so I often end up buying a lot more than what’s on my shopping list. :-p That’s how filo dough turned up in my shopping basket. I hadn’t used it in years, so I thought to myself: let’s get reacquainted.

I had half a cup of ricotta left nearing the end of its shelf-life, and a couple of apricots going soft. One and one makes three and the apricot-ricotta-pastry was born!

As opposed to many other pastries you don’t have to fuss with dough and then wait half an hour for it to bake. No, this only takes 20 minutes to whip up! Why oh why did I waste so many years going without filo dough?!

And for the cheesecake fans: this tastes a lot like cheesecake! :-p

Singlemade: filo pastry apricot- ricotta cheese cake

Print Recipe
Filo pastry ricotta-apricot pie
Filo pastry ricotta-apricot pie
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Filo pastry ricotta-apricot pie
Instructions
  1. Preheat the oven to 180°C.
  2. Take an oven tray and cover it with baking paper. Lay out 4 sheets of filo pastry dough on top of each other in the middle of the tray. Don’t worry if the edges spill over the tray, we’ll be folding them inwards!
  3. Spread two generous tablespoons of ricotta (about ½ cup) out in the middle of the dough. Make sure to keep and edge of about 10 centimeter (see photo).
    Singlemade: filo pastry apricot- ricotta cheese cake
  4. Cut the apricots into wedges and divide them across the ricotta. Spread the raisins over the apricot. Now spread 1,5 tablespoons of honey over the cheese and fruit.
  5. Now fold the edges into the center, covering all the fruit. It’s supposed to be a bit of a messy bunch, so don’t fold it too neatly!
    Singlemade: filo pastry apricot- ricotta cheese cake
  6. Brush some oil on the dough using a brush to make sure the dough colours nicely.
  7. Put it in the oven and bake for 15 minutes. The dough is done when it’s golden brown!
  8. Serve hot or cold!
Recipe Notes

Tip: The dough will be crispy on top but soft on the bottom. If you want a crispy bottom (;-)), spread a tablespoon of almond powder over the ricotta to absorb moisture and enhance crispiness.

Tip: Like vanilla? Replace the honey with vanilla sugar!

Tip: Filo pastry dough is incredibly versatile. Singlemade will be featuring a couple more recipes, so stay tuned.

Tip: you can freeze the dough in the meantime!

Tip: Do you like plums? Then replace the apricots with plums! At least as good! 😉

Watch out: filo dough will dry out quickly, making it brittle. So be sure to start working as soon as you take the 4 sheets of dough out of the fridge and keep the rest of it wrapped.

Tip: I didn’t try it myself, but I’m sure this pastry will work great with some smoked ham spread out over the ricotta and under the apricots! 😉

Singlemade: filo pastry apricot- ricotta cheese cake


Input Singlemade test panel

The testers’ verdict is unanimous: dead easy and delicious! Kim’s filo dough turned out a bit small, so she used some toothpicks to keep it closed. #workslikeacharm. Kim and Stijn aren’t too fond of raisins so they just left them out. 😉

Caroline’s Tip: serve with a scoop of ice cream to serve guests with the perfect dessert!

Stijn’s Tip: make sure your apricots are ripe #heshouldknow


#Singlemade_it!

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)