Crispy apricot and Saint-Félicien mille-feuille

Ingredients

Preparation

Cut the cheese into wedges. Blend the dried apricots and orange juice into a purée. Cut the brik pastry sheets into triangles and cook in the oven at 190ºC until brown, about 8-10 minutes. Assemble the mille-feuille, alternating pieces of pastry, cheese and apricot purée. Finish by sprinkling with grated orange zest on top.

Notes

The consistency of the apricot purée can be adjusted by adding more juice or apricot.