Roquefort with aromatic apricots

This recipe by Pascal Aussignac of Club Gascon is an elegant, sweet and savoury combination. It works brilliantly presented either side of a meal, either as a delicious canapé or lighter alternative for a cheese course as dinner concludes...
  1. Peheat the oven to 180°C or gas mark 4.
  2. To clarify the butter, melt it in a saucepan. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
  3. Brush the filo pastry sheets in the middle with the clarified butter. Fold, then brush them with butter again on the top.
  4. Lay 4 long-handled spoons evenly across a baking sheet. Drape the double buttered filo sheets along the baking sheet over the spoon handles so there are ridges and furrows. Sprinkle with the sugar.
  5. Bake the filo pastry in the oven for 8 – 10 minutes until it is golden and crisp. Remove and allow to cool before carefully removing the spoons.
  6. For the apricots, snip each apricot into 4 and poach in the water with the sugar and Armagnac for 5 – 10 minutes. The apricots should be soft and the liquid should be absorbed.
  7. Use kitchen scissors to snip the pastry into 4 long fingers along the furrows. Crumble the Roquefort and sprinkle over the pastry, along with the almonds and apricots, and plate as desired.

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Pascal Aussignac
Club Gascon

Recipe Information

Preparation Time
45 minutes


For the filo crisps:

  • 40g butter, plus more for greasing
  • 2 sheets of filo pastry
  • 1 tbsp granulated sugar

For the poached apricots:

  • 12 apricots, semi-dried
  • 100ml water
  • 1 tsp granulated sugar
  • 2 tbsp Armagnac

To plate:

  • 200g Roquefort cheese
  • 50g blanched almonds, sliced