Curd cheesecakes with apricots!
For 12 cheesecakes
Recipe:
For the dough:
250 gr curd
1 egg
100 g butter
100 gr sugar
300 gr flour
10 g vanilla sugar
10 g baking powder
A pinch of salt
For filling:
500-600 gr apricots (12-15 pieces)
3 tablespoons sugar
1 tablespoon starch (I have corn)
70 ml water
20 g almond petals (optional)
1 tablespoon powdered sugar, to serve
1. Cut the washed and dried apricots into halves, remove the seeds and cut each half into thin slices. Put the chopped apricots in a saucepan with a thick bottom, add sugar, starch diluted in water and boil the filling for several minutes over medium heat until the starch is brewed and the juice of the filling becomes thicker. Transfer the filling to a platter to cool.
2. For the dough, put curd, softened butter, vanilla sugar, sugar, salt, egg in a bowl. Stir everything until smooth. Then add sifted flour, baking powder and knead a soft, non-sticky dough. Divide the dough into 12 parts. Roll each part into a ball and place on a baking sheet lined with baking paper. I did it on two baking sheets. Knead each ball by hand into a cake. With the flat bottom of the glass, make a depression in the cake and form sides around the depression with your hands. Fill each cavity with filling and sprinkle with almond petals.
3. Bake the cheesecakes in a preheated oven 180 degrees top-bottom until browning. My cheesecakes were baked for 30 minutes. Allow the cheesecakes to cool slightly, sprinkle with icing sugar before serving. Enjoy your tea!
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