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Quick puff pastry with yogurt and apricots

Quick and seasonal recipe

by Ada Parisi
5 min read
Sfoglia con yogurt e albicocche

Quick puff pastry with yogurt and apricots: today a summer dessert, easy and fast, with seasonal fruit, to whom you cannot say no. First of all because it is prepared in 10 real minutes, as evidenced by the VIDEO RECIPE on my You Tube channel. Then because it is fresh, acidulo, not too sweet but creamy and delicious.

I used apricots, but you can also use peaches or plums. The fruit bakes in the oven becoming soft, like a jam. The scent is lemon, because in the yogurt-based dough there are both juice and lemon zest. Try to use fruit at the right degree of ripeness, so that it is sweet and tasty.

Is’ a nice alternative to the SOFT APRICOT CAKE, soft and also quick to prepare, the SOFT APRICOT AND ALMOND CAKE or at YOGURT TOAST that I often prepare for breakfast with seasonal fruit. To prepare the quick pastry with yogurt and apricots I suggest you use Greek yogurt, especially because it is more consistent. When to puff pastry, given the heat I used the ready one. But you can also prepare the puff pastry in the house: honestly I have difficulty doing it with high temperatures, because the butter melts too fast while working the dough.

So the choice is yours. And now I wish you good day!

Sfoglia con yogurt e albicocche


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


a roll of ready-made puff pastry or homemade puff pastry

fresh apricots (peaches or plums)

350 grams of Greek yogurt

1 whole egg and a yolk

100 grams caster sugar

organic lemon juice and a little grated zest

a pinch of fine salt

granulated sugar for apricots




The recipe for quick puff pastry with yogurt and apricots is really simple. Look at VIDEO RECIPE and preheat the oven to 180 degrees in static mode.

Place the puff pastry roll in a square or round baking tray, depending on the shape of your roll. You can use the same paper in which the roll is wrapped to coat the baking sheet. Lightly prick the bottom, without drilling it completely, so that then the filling does not come out.

Put the Greek yogurt in a bowl, sugar, lemon juice and zest (the more juice you put the more acidulous the cream will be) and mix well. Then add the whole egg first, carefully mixing it with the mixture, then the yolk. When you have obtained a homogeneous mixture, pour it on the puff pastry.

Wash the apricots and cut them in half. Arrange apricots on the cake, with the part of the peel facing down. Sprinkle with plenty of granulated sugar, especially if the apricots were not very sweet. To taste, you can add a little pistachios or coarsely chopped almonds.

Cook for 25-30 minutes. Puff pastry must swell and become golden only in the edges, the yogurt cream firm and the fruit become soft. When the cake will be cooked, let it cool completely. You can also store it in the refrigerator and enjoy it cold. It's delicious. Bon appétit!

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