Baked apricots with Castello Danablu and walnut tuiles

35min 4 servings
  • 8 fresh apricots
  • 1 tbsp. icing sugar
  • Lemon verbena or mint
  • 1 Castello Danablu

Walnut tuiles

  • 40 g butter
  • 40 g flour
  • 80 g icing sugar
  • 1-2 tbsp. water
  • 40 g walnuts, finely chopped 
Baked apricots with Castello Danablu and walnut tuiles


Half the apricots and sieve icing sugar on top. Bake for 15 minutes at 180°C. In a pan melt the butter and add icing sugar and flour and stir. Add water and stir until the texture of the dough is smooth. Spread the dough thinly on a piece of baking paper. Sprinkle the walnuts on top and lightly press them in the dough. Bake for approx. 8-10 minutes at 180°C until the tuiles are golden. Let the tuiles cool off a bit and remove from the baking paper. While they are still warm try to mould 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 Danablu. Garnish with lemon verbena or mint.