Pasta Flerua Apricot Squares
Experience a delightful fusion of sweet and savory with Pasta Flerua Apricot Squares, a unique dessert that reimagines traditional lasagna sheets as a base for luscious layers of apricot puree, creamy cheesecake filling, and a buttery crumble topping. Perfectly balanced with the tangy sweetness of dried apricots and the velvety smoothness of cream cheese, this baked treat offers a surprising twist that’s both elegant and comforting. With a golden almond-infused crumble and a dusting of powdered sugar, these squares are as visually stunning as they are delicious. Serve them warm or chilled for an unforgettable dessert that blends creativity with indulgence.
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Recipe Information
Ingredients
- 6 pieces lasagna sheets
- 200 grams dried apricots
- 250 grams cream cheese
- 100 milliliters heavy cream
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 50 grams unsalted butter
- 75 grams all-purpose flour
- 50 grams brown sugar
- 25 grams ground almonds
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease an 8x8-inch baking dish.
Bring a large pot of water to a boil and cook the lasagna sheets according to package instructions, until al dente. Drain and set aside to cool slightly.
In a small saucepan, combine dried apricots and 200 milliliters of water. Simmer over medium heat for 10 minutes until the apricots are soft. Remove from heat and blend into a smooth puree using a food processor or immersion blender.
In a mixing bowl, whisk together the cream cheese, heavy cream, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, combine the flour, brown sugar, ground almonds, and melted butter. Mix with your fingers until a crumbly topping forms.
Layer 2 lasagna sheets at the bottom of the prepared baking dish. Spread half of the apricot puree over the sheets, followed by half of the cream cheese mixture. Repeat the layers ending with the last 2 lasagna sheets on top.
Sprinkle the crumble topping evenly over the top layer of pasta.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden and crisp.
Let the dish cool completely before slicing into 9 squares.
Dust with powdered sugar and serve. Enjoy your Pasta Flerua Apricot Squares warm or chilled!
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 471.0 g | 171% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 255.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
