This recipe from Pascal Aussignac elegant sweet and savoury canapé with an unusual presentation. This is an easy roquefort recipe to double or triple if you need to cater to a larger crowd. Check that you have enough long wooden spoons before you start

Method
1.
Preheat the oven to 180°C/gas mark 4
2.
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
3.
Brush the filo pastry sheets in the middle with the clarified butter. Fold, and then brush them with butter again on top
4.
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
5.
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
6.
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
7.
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
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Ingredients

Filo crisps

  • 40g of butter, plus more for greasing
  • 2 sheets of filo pastry
  • 1 tbsp of granulated sugar

Poached apricots

  • 12 apricots, semi-dried
  • 100ml of water
  • 1 tsp of granulated sugar
  • 2 tbsp of Armagnac

To plate

  • 200g of Roquefort cheese
  • 50g of blanched almonds, sliced

Equipment

  1. Pastry brush
  2. 4 long-handled wooden spoons

Share this Recipe

This roquefort recipe would make a perfect canapé at your next party or event. Lovely apricots combine well with the roquefort for a lovely bite-sized snack.