Apricot Milfoil

Apricot Milfoil




20 min


30 min

Ingredients for apricot pineapple

  • 8 pound dough

For cream

  • 250 ml milk
  • 1 teaspoon granulated sugar
  • Half teaspoon flour
  • 1 sweet spoon wheat starch
  • 3 yellow eggs
  • 1 packet of vanilla
  • 1 sweet spoon butter
  • 7-8 apricots

For the above

  • File Antep peanuts

Preparation of apricot milfoil

  • Open the puff pastry on a lightly flashed counter. Cut the pieces with a round cookie mold and place them on the oven tray with oily paper. Bake them with a fork and cook until they are lightly roasted in a 180 degree oven. Remove it from the oven and let it cool. Thin by pressing on them.
  • For cream, take milk, sugar, flour, starch, egg wrappers and a vanilla saucepan and bake in a medium cooked pudding. Add the butter and mix before taking it from the oven. Between the milfoil, squeeze cream and put thinly sliced ​​apricots. Put another layer of milfoil on top and squeeze the cream again and place the apricot slices. Repeat the same process until the end of the millfill, as if it were two floors. Sprinkle on them and sprinkle with pistachio nuts.


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