Roquefort pie with aromatic apricots


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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 granulated sugar
  • 2 tbsp of Armagnac

To plate

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
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
  • 12 apricots
  • 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
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