Apricot Cheddar Serrano Pastry

While apricot and stone fruit season is long gone, and I’m left “craving4more,” this won’t stop me from savoring one of my favorite flavors: apricot – AND, mixing that distinctive sweetness with a hint of spice (sweet heat) and some salty savory notes (oh, and a buttery, flaky crust) – all of my favorite things!

I am a connoisseur of mix-and-match textures, touch, flavor, aroma, and more 😉

 

This recipe truly has it all – INTENSE apricot preserves, Serrano peppers, sharp cheddar cheese, creamy ricotta, salt and pepper, and a puff pastry crust to encapsulate every sensation.

Apricot Cheddar Serrano Pastry 

1 sheet frozen puff pastry, thawed
1 cup sharp cheddar cheese, grated
1 cup whole milk ricotta cheese
1 large egg
1 Tbs. olive oil or butter
1 large Serrano pepper, sliced
sea salt and pepper
3/4 cup Bonne Maman INTENSE Apricot Fruit Spread

 

Preheat oven to 400 degrees.

 

Line a 9″ inch cake pan with parchment paper.

Loosely roll out the thawed pastry and place it atop the parchment, excess draping over the pan sides.

 

Sprinkle the pastry dough with most of the grated cheddar.

 

Meanwhile, heat the oil in a small pan or pot. 

 

Add the sliced peppers and cook until crispy.

 

In a medium bowl, whisk together the ricotta, egg, crispy Serrano, and salt and pepper. 

 

Spread that mixture atop the cheddar cheese.

 

Top all of that with the remaining cheddar and all of the Apricot Fruit Spread.

 

Fold the overhanging sides over the top of the filling and bake for 25-30 minutes, until the pastry is golden brown.

 

Remove from the oven and set for several hours – until room temperature – before slicing and serving.

 

So much goodness in each bite!