Apricot and ricotta triangles

Name: Apricot and ricotta triangles - Fabiana P.
Ingredients: I used: 2 450g puff pastry 1kg apricots 4; 5 tablespoons sugar 250g ricotta cheese 1 teaspoon lavender flowers 2 tablespoons orange blossom water 1 egg for brushing

Dessert - Apricot and ricotta triangles by Fabiana P. - Recipia

Triangles with apricots and ricotta When I bought these apricots from the market, I realized they wouldn't last long. They weren't very firm and seemed to have been picked some time ago, so I preferred to use them in a simple dessert with puff pastry. I prepared the apricots like a quick jam, mixed them with ricotta, and then filled the pastry squares. The triangles are made without many steps and are perfect when you need a dessert made in a short time. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: not specified; the apricots are cooked until thickened, and the triangles are baked until golden Servings: not specified; the quantity is for two packages of puff pastry, each 450 g Difficulty: easy Recipe type: dessert with puff pastry, apricots, and ricotta Ingredients 2 packages of puff pastry, each 450 g 1 kg of apricots 4-5 tablespoons of sugar 250 g of ricotta cheese 1 teaspoon of lavender flowers 2 tablespoons of orange blossom water 1 egg, for brushing Powdered sugar, optional, for decoration Preparation method 1. Wash the apricots well, then cut them into small slices. There's no need to puree them; small pieces remain pleasant in the filling and cook easily. 2. Place the apricots in a pot along with the sugar, lavender flowers, and orange blossom water. Let them cook until boiling and the mixture thickens, reaching the consistency of a jam. 3. Remove the pot from the heat and let the mixture cool. It's important that the apricot mixture is not very hot when combined with the ricotta. 4. When the apricots have cooled, add the ricotta cheese and mix until you obtain a smooth filling. 5. Cut the puff pastry into squares. Depending on the size of the squares, you will get smaller or larger triangles. 6. Brush the edges of each square with beaten egg. Place the filling in the center, then bring the edges of the pastry together to form triangles and press well on the edges to seal. 7. Brush the top of each triangle with egg. 8. Place the products in the oven and leave them until the pastry is beautifully golden. The original recipe does not specify the exact temperature or baking time, so mainly watch the color of the pastry. 9. After baking, you can sprinkle powdered sugar over some of the triangles. They can also be served without, especially if you feel the filling is sweet enough. Why I make the recipe often It's a useful recipe when you have puff pastry and fruits that need to be consumed quickly. Apricots that are no longer very firm can be used without problems after being cooked, and ricotta turns them into a creamy filling. Additionally, the puff pastry significantly shortens the working time, as it does not need to be made at home. Tips and variations Tips Let the apricot mixture cool before adding the ricotta. If it's too hot, the filling will not have the same consistency. Do not put too much filling in each square of pastry. The edges need to be able to seal well; otherwise, the filling may leak during baking. Press firmly on the edges after sealing the triangles. The eggs used for both sealing and brushing help with sealing and browning the pastry. The amount of sugar can be adjusted based on how sweet the apricots are. The recipe uses 4-5 tablespoons, but the fruits can have different tastes. If you choose to sprinkle powdered sugar, do this after baking. Some of the triangles can remain plain. Substitutions Ricotta is the ingredient used in the original filling and provides a creamy texture. If you don't have ricotta, the recipe does not specify a direct alternative, so substitution may change the consistency of the filling. Orange blossom water and lavender flowers add flavor to the dish. You can omit them if you prefer a simpler taste of apricots and ricotta, but this would be an adaptation of the recipe. Variations You can prepare the triangles with more or less powdered sugar at the end, depending on taste. If you prefer fillings with larger pieces of fruit, cut the apricots a bit thicker. In the basic recipe, they are cut into small slices and cooked until they become like a jam. For a finer filling, the apricots can be mixed more thoroughly after cooking, but the original version keeps the idea of a jam mixed with ricotta. Serving ideas The triangles can be served plain or dusted with sugar. They are suitable for breakfast, alongside coffee, but also as a quick dessert when you have guests. Because they have puff pastry and a sweet filling, they do not need a complicated addition. Frequently asked questions Can I use very ripe apricots? Yes. This is actually one of the reasons why the recipe is suitable for apricots that are no longer very firm. They are cooked together with sugar, orange blossom water, and lavender until they thicken. When is the ricotta added? Ricotta is added after the apricot mixture has been removed from the heat and has cooled. The apricots should not be very hot at the time of mixing. Is it mandatory to use powdered sugar? No. Powdered sugar is optional. The triangles can be left plain after baking, especially if they are already sweet enough. Why is the pastry brushed with egg on the edges and on top? The egg on the edges helps seal the pastry, and the egg on top contributes to the beautiful browning of the triangles in the oven. Can I make the recipe with just one package of puff pastry? The original recipe uses two packages of 450 g each. Using just one package means reducing the amount of filling to maintain the ratio between the pastry and the apricot-ricotta mixture. Nutritional values The values below are estimates for the entire recipe and may vary depending on the brand of puff pastry, type of ricotta, exact amount of sugar, and number of triangles obtained. For the entire amount: Calories: approximately 4,400-4,700 kcal Protein: approximately 80-90 g Carbohydrates: approximately 450-490 g Fats: approximately 240-270 g It is not possible to accurately calculate the value for a single piece without knowing the final number of triangles. The puff pastry contributes the most calories and fats, while the sugar and apricots provide the majority of carbohydrates. Storage and reheating The triangles are best freshly baked when the pastry is flaky and golden. If leftovers remain, store them in a closed container in the refrigerator, especially due to the ricotta filling. The original recipe does not specify an exact storage duration or reheating method. Avoid leaving them at room temperature for long, and check their appearance and smell before consumption.

Apricot and ricotta triangles

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