Apricot Pastries

Whip up these delicious pastries and let your kitchen smell like a French patisserie all day.


  • Approx 12 ripe apricots
  • 1 sheet of ready rolled puff pastry*
  • 250g of ricotta (excess juice drained away. Can also use dairy and non dairy cream cheese)
  • 2 tsp of vanilla extract
  • 2 eggs (For egg allergies use cream cheese for the filling and milk for the egg wash)


In a bowl, using a fine grater puree the flesh of two apricots, discarding the skin. Then add one egg, the ricotta and vanilla and stir well.

Cut each of the remaining apricots into 8 thin wedges.

Unroll the pastry and cut into 12, I did long strips but you can make them square or triangle too. Lightly score a 1cm border from the inside of the pastry edge, don’t go all the way through, this helps the pastry rise well. Spoon the ricotta mixture inside the border on each pastry, then top with the sliced apricot.

Now whisk the remaining egg and apply an each wash of the exposed pastry. At this stage you can drizzle over a tiny bit of honey or maple syrup for under 1’s if you wish, but they really are sweet enough without.

Bake for 15-20 minutes at 190c/400f fan assisted till the pastry has turned crispy and golden.

Suitable from 6months (without honey). Will freeze for up to 3 months. Store leftovers covered at room temp for 48 hours.

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes