You will need
- 15 unit Apricots in syrup
- 1/2 cup syrup apricot (you will take the liquid from the apricot in syrup)
- 2 tablespoons apricot extra jam Prunotto M.
- 1/2 cup Camembert, rind removed
- 1 unit vanilla bean
- 3 sheets Phyllo pastry
- pinch cinnamon
- 3/4 cup raw sugar
- unit Unsalted butter
- 3/4 cup water
- unit Sea salt
Shikaffing it Together
- 3/4 cup pistachios
- unit Small pinch of cayenne pepper
- unit Large pinch of sea salt
How to prepare
Preheat oven to 375 degrees F.
Bring the water and raw sugar to a simmer over medium heat. Add the apricots and reduce the heat to medium-low.
Add apricot syrup, apricot preserves, vanilla bean, and cinnamon. Allow mixture to simmer for 10 minutes, until reduced.
Remove from heat and strain to separate the apricot pieces from the syrup. Discard vanilla bean.
Line a baking sheet with parchment paper.
Brush sheets of Phyllo pastry with unsalted butter. Cut sheets into 3-inch wide strips.
Add 1 tablespoon of camembert and 1 teaspoon of apricot pieces to each strip of Phyllo pastry. Fold the Phyllo over the filling so that the bottom edge meets the side edge to form a triangle. Continue to fold the triangle sideways and upward to the end of the strip. Fold the end flap over to seal.
Place triangles on baking sheet.
Brush lightly with more melted butter and bake for 18 minutes.
Shikaffing it Together
Roughly chop the pistachios, sea salt and cayenne pepper in a food processor.
Cut the pastries into halves, drizzle them with apricot syrup and sprinkle them with crushed pistachios.
Buon Appetito!
