By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This recipe from Pascal Aussignac is an elegant sweet and savoury combination. As with all of Pascal's recipes, it has a certain flair in its presentation and makes for a great canapé.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
3
Brush the filo pastry sheets in the middle with the clarified butter. Fold, and then brush them with butter again on top
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
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
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
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Roquefort pie with aromatic apricots
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?