Cream cheese-apricot cakelets

Name: Cream cheese-apricot cakelets
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 6 ripe apricots; 400 g Double cream cream cheese; 4 TABLESPOONS Coconut liqueur; 2 TABLESPOONS Milk; 1 package Vanillin sugar; 3-4 Tbsp Sugar; 1 package (250 g; 8 pieces) Shortcrust pastry tartlets; 1 TABLESPOON Apricot Jam

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 8

6 ripe apricots
400 g Double cream cream cheese
4 TABLESPOONS Coconut liqueur
2 TABLESPOONS Milk
1 package Vanillin sugar
3-4 Tbsp Sugar
1 package (250 g; 8 pieces) Shortcrust pastry tartlets
1 TABLESPOON Apricot Jam

Directions

1
Wash the apricots, dab dry, cut in half and remove the stone. Puree 4 apricot halves. Cut 8 apricot halves into thin slices. Stir cream cheese, coconut liqueur, milk, vanilla sugar and sugar until smooth and fill into a piping bag with perforated spout.
2
Spray cream cheese cream onto the cakelets. Put some apricot puree on each tartlet and pull it through with a spoon so that streaks appear. Cover the tartlets with apricot wedges. Heat the contours and brush the slices lightly with the mixture.
3
Serve the cakes for the next 30 minutes and keep them cold until then.