- 8 fresh apricots, halved
- 1 tablespoon powdered sugar
- 1 bunch of mint
- 1 package Castello Traditional Danish Blue
- 1/3 cup butter
- 1/3 cup flour
- 3/4 cup powdered sugar
- 1-2 tablespoons water
- 1/3 cup walnuts, finely chopped
Place halved apricots on a sheet pan and use a sieve to shake powdered sugar over top. Bake for 15 minutes at 350°F.
To make the walnut tuiles, melt the butter in a sauce pan and add powdered sugar and flour and stir to form a rough dough. Add water and stir until the texture of the dough is smooth. Spread the dough thinly on a piece of baking parchment paper. Sprinkle the walnuts on top and lightly press in the dough. Bake for approx. 8-10 minutes at 350°F until the tuiles are golden. Let the tuiles cool and remove from the baking paper. While still warm, mold into a curved shape by placing on a rolling pin. Allow the tuiles to cool completely and store in a sealed box.
Served the tuiles in small glasses or bowls with baked apricots and crumbles of Castello Traditional Danish Blue. Garnish with mint before serving.