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Stone fruit phyllo crostata
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 15 min.
Preparation
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Ingredients
for
8
- Ingredients
- 6 sheets phyllo pastry
- melted butter
- 2 Apricot (pitted, diced)
- ½ cup caster sugar
- 2 cups Ricotta cheese (drained)
- 1 ¼ cups cream cheese
- 1 egg
- 2 tsps vanilla extract
- 8 Apricot (pitted, halved)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" springform cake tin.
2.
Line the tin with the pastry, brushing lightly with melted butter between the sheets. Fold in the edges and scrunch with your fingers to make a border.
3.
Sprinkle the diced apricots over the pastry base.
4.
Beat together the sugar, ricotta, cream cheese, egg and vanilla until smooth.
5.
Pour into the pastry case and arrange the apricots on top. Bake for 40-50 minutes, until just set. Turn off the oven and leave to cool for at least 4 hours in the oven with the door slightly open. Chill until ready to serve.
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