Ingredients 

• ​​ Preheat oven to 400F/200C
  
• Add the vanilla essence to the cream cheese & mix together
  
• Roll out 1 of the pastry sheets on a baking tray lined with parchment paper
  
• Place a large plate in the centre of the sheet
  
• Use a sharp knife to cut around the edges
  
• Remove excess pastry & remove the plate
  
• Spread the cream cheese on the pastry
  
• Spread the jam on top of the cheese
  
• Roll out 2nd sheet of pastry
  
• Repeat the process, cutting around a plate
  
• Place the 2nd sheet on top
  
• Place a glass on the centre of the pastry
  
• Cut the pastry in quarters
  
• Then cut sections again
  
• Twist 2 times around
  
• Then twist opposite direction
  
• Brush the egg wash on the pastry
  
• Bake in the oven for 30-40 mins
  
• Set aside to cool down
  
• Add the left over cream cheese on the centre of the pastry
  
• Add some apricot jam on top of the cheese
  
• Sprinkle some crushed pistachios on top and sprinkle some icing sugar

Ingredients

2 x sheets Puff Pastry
½ cup Cream Cheese (room temperature)
¼ cup Apricot Jam
Crushed Pistachios
1 Egg (egg wash)
1 teaspoon Vanilla Essence

Directions

Apricot & Cream Cheese Pastry

Assyrian Dishes © ALL RIGHTS RESERVED.