Love and Spices:
Mini Apricot Turnovers
Delicious little vegan turnovers filled with fresh ripe apricots
Recipe by Monique Singer
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Mini Apricot Turnovers
A fun baking activity with your children or grandchildren – they are perfect little desserts!
Preparation time: 10 min | Baking time: 12 min to 15 min | Preheat oven: 350°F/175°C | Yields: 10 turnovers
- 1 package of puff pastry dough sheets
- 5 small ripe apricots in season or canned apricots, drained
- 1/2 cup / 165 g apricot jam
- 1/2 tsp nutmeg
- 1/4 cup icing sugar
In a small saucepan, heat 1/2 cup of jam and stir until liquefied and bubbly. Set aside.
Roll out the dough on a lightly floured surface.
Cut and divide into ten squares.
Spoon 1 teaspoon of apricot marmalade into the hollow of each apricot half.
Place each filled apricot on top of the pastry squares.
Lightly brush the edge of the dough with cold water, then fold it.
Pinch the edges together with the tips of your fingers to seal.
Crimp the edge with a tiny fork.
Refrigerate for 1/2 hour before baking.
Sprinkle a little nutmeg over each square.
Bake on a cookie sheet covered with parchment paper.
Remove from oven and cool.
Sprinkle with icing sugar.
Images: Anne Fillion
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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
