Ingredients
Makes 16 mini tarts
8 sheets Antoniou Fillo Pastry
125g cream cheese, at room temperature
1/4 cup icing sugar, sifted
1 tsp vanilla bean paste
1 egg yolk
8 apricots, cut in half (or 16 tinned apricot halves)
75g unsalted butter, melted
3 teaspoons raw sugar
Honey, for drizzling
Icing sugar, for dusting
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. Line two baking trays with baking paper.
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. Cut the sheet into 8 even pieces. To form the tart base, place one small rectangular piece in front of you, place another one on top crossways, then the other two diagonally, to form a circular shape.
Place a heaped teaspoon of the cream cheese mixture in the centre of the pastry. Add an apricot half on top of the cream cheese. Roll in the pastry edges to create a tart. Brush the pastry edge with butter and sprinkle with raw sugar.
Transfer to a lined baking tray. Repeat with remaining pastry, cheesecake filling and apricots. Bake for 20 minutes or until golden. Allow to sit for 5 minutes, then drizzle with honey and dust with icing sugar.
Watch how to make these Mini Apricot Cheesecake Tarts