Pita with apricot curd and cinnamon

Warm pita pockets filled with creamy apricot curd and sprinkled cinnamon deliver sweet stone-fruit tang, velvety richness, and aromatic spice warmth in every cozy bite. Ready in 10 minutes, this exotic fusion dessert charms with fruity bliss and golden glow. Stuff into apricot cinnamon magic now!
Ingredients:
  • 4 Mestemacher wheat pita pockets
  • 500 grams of curd
  • some milk
  • 1 tsp. of rose water
  • 500 grams of apricots
  • 2 handfuls of raisins
  • 1 tbsp. brown sugar
  • 1 tsp. of cinnamon
  • Mint for decoration
Directions:
  1. Mix together the curd, rose water and milk until creamy.
  2. Finely dice the apricots and place in a pan with brown sugar. Add the raisins and caramelize everything for three minutes.
  3. Fold the apricot-raisin mixture into the curd.
  4. To serve, prepare the pita breads according to the packaging instruction and then fill them with the curd, sprinkle cinnamon on top and garnish with mint leaves.

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