Preparation 30mn————-Cooking 15mn—Oven 180°
INGREDIENTS
1 sachet of semi-dried fruit, we’re using apricots
1 pack feuille de brique , or filo pastry circles
50g softened butter
2 egg yolks 60g ground almonds
A splash of rum and almond essence
A little melted butter for brushing on the pastry
METHOD
In a bowl ,mix the sugar with the softened butter, mix in the 2 beaten egg yolks and ground almonds, together with the rum and almond essence
Split the apricots open and fill them with the mixture above.
Cut the brique/filo circles in to quarters, brush each one with melted butter, and place 2 apricots side by side in the centre of each quarter
Roll them up into a cigar shape, and fold the ends under
Place them on a baking sheet, brush with melted butter, and bake for about 15 minutes until golden
Serve them cold with a fruit coulis, and sprinkle with icing sugar.