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Preheat the oven to 180°C/gas mark 4
To clarify the butter, melt it in a saucepan. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
40g of butter
Brush the filo pastry sheets in the middle with the clarified butter. Fold, and then brush them with butter again on top
2 sheets of filo pastry
Lay 4 long-handled wooden spoons evenly across a baking sheet. Drape the doubled-buttered filo sheets along the baking sheet over the spoon handles so that there are ridges and furrows. Sprinkle with the sugar
1 tbsp of granulated sugar
Bake the filo pastry in the oven for 8-10 minutes until it is golden and crisp. Remove and allow to cool before carefully removing the spoons
For the apricots, snip each apricot into 4 and poach in the water with the sugar and Armagnac for 5-10 minutes. The apricots should be soft and the liquid should be absorbed
100ml of water
1 tsp granulated sugar
2 tbsp of Armagnac
Use kitchen scissors to snip the pastry into 4 long fingers along the furrows. Crumble the Roquefort and sprinkle over the pastry, along with the almonds and apricots, and plate as desired
50g of blanched almonds
200g of Roquefort cheese
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