Ingredients
10 sheets Antoniou Fillo Pastry
1 tsp caster sugar
7 apricots, seeds removed, cut into quarters
250g cream cheese, at room temperature
1/2 cup icing sugar, sifted
1 tsp vanilla bean paste
1 egg, yolk and white separated
100g unsalted butter, melted and clarified
Flaked almonds
For decorating
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Sprinkle the caster sugar over the apricots, mix and set aside.
Mix the cream cheese with a spatula until smooth. Add the icing sugar, vanilla bean and egg yolk and mix together until well combined. Refrigerate.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Continue laying all your sheets of Filo Pastry, brushing each sheet with butter, and rotating each slightly to form a large circle.
Spread the cream cheese mixture in the centre of the pastry, spreading it out approximately 20cm. Add the apricots over the cream cheese. Fold in the pastry edges, along the outside of the apricots. Whisk the egg white lightly and brush the pastry edge with it. Sprinkle with flaked almonds.
Transfer to a lined baking tray. Bake for 35 minutes or until golden. Remove from the oven and allow to rest for 30 minutes before enjoying. Dust with icing sugar.
Watch how to make an Apricot Cheesecake Galette with Fillo Pastry