Puff pastry with cheese and apricot

00872 PUFF PASTRY with CHEESE and APRICOT INGREDIENTS for 6 PEOPLE 300 g of puff pastry, 200 g of stilton (or gorgonzola, Roquefort, etc.), 2 to 3 tablespoons of cream of fresh milk, 6-8 Dried apricots, fresh apricots 8, an egg, salt and pepper.

Roll out the puff pastry and crop it into two rectangles, one slightly smaller than the other.

Roll out the larger on a buttered baking sheet.

Cut the cheese into small pieces and place in a bowl, pour the fresh cream, then add the two types of apricots cut into slices; mix well.

Spread the mixture over the pasta, add salt and pepper roll out another rectangle of dough and with the help of the appropriate roller cutters, make regular small incisions along the entire length.

Lift it gently and place it on the cheese, pressing the edges with a little water to seal it well.

Beat the egg and with the help of a brush, spennellatelo on the surface.

Bake in oven at 180° c hot already, for 20 minutes.

This dish can be an alternative to the classic cheese platter.

You can serve it as a main course accompanied with a salad, perfect for last-minute lunches and allows you to use remnants of cheese.

As you wish you can use other fruits such as plums, grapes, walnuts and hazelnuts and Add ham.