Apricot Candy Bowls with Labneh

Hello Dear Friends,

Did the week pass very slowly or is it just me :) Maybe in this case, the work that extends until midnight also has an effect. The day quickly turns into evening, but the week does not end, it cannot end :) Anyway, we have come to the last day and I wanted it to end as sweetly as it started.

I have a cheerful and delicious recipe that I wanted to share with you for a long time, but never had the opportunity. It may seem a little confusing at first, but if you follow the construction steps exactly, you will be surprised how easy it is.

The most important thing to remember while preparing the recipe is to grease the parchment paper on the baking tray. It may be difficult to remove it from greaseproof paper as it has high sugar and oil content. You can easily remove it from the greased paper with the help of a knife or spatula.

Our other important trick is to fill the sugar bowls you have prepared just before serving, if you fill the bowls and let them wait, they will soften and there will be no trace of their crunchyness.

Finally, the bowls are pretty sweet, so I whipped labneh and cream into them. I did not add any sugar in it. I used apricots at home, but it would be nice to prepare them with sour fruits according to your taste.

Love…

Note: You can calculate 1 tablespoon as 15 gr.

Ingredients for Apricot Candy Bowls Recipe with Labneh

For the Crispy Basket:

• 3 spoonful butter
• 3,5 tablespoons of granulated sugar
• 2 tablespoon of honey
• 3,5 tablespoons of flour

For the cream:

• Half a pack of labneh (200 gr)
• Half a pack of cream (100 g)

For the above:

• 3-4 apricots
• 1 tablespoon of honey
• 6 cherries
• roll on request

How To Make Apricot Candy Bowls With Labneh?

1. Put the butter in a small saucepan and melt it over low heat on the small stove of the stove.
2. Add granulated sugar and honey and continue mixing on low heat until completely mixed.
3. When the mixture in the pot becomes smooth, remove it from the stove and add all the flour into it and mix quickly until there are no lumps.
4. Cut off 6 equal pieces of the warmed dough, roll them lightly and place them 6-7 cm apart on the baking tray lined with greaseproof paper and greased with oil.
5. Bake the candy balls in a preheated 180 degree oven for 8-9 minutes until they are lightly browned and take them out of the oven.
6. Turn 6 water glasses upside down and place them on the kitchen counter. Put the dough, whose initial temperature is gone, but still warm and soft, on the glasses and make it take the shape of a bowl.
7. Separate the cooled and hardened bowls from the glasses and place them on the serving plate.
8. Seed the apricots and put them in a small saucepan. Add honey on it and fry it lightly without crushing it.
9. For the filling, beat the labneh and cream in the mixer at low speed and then at high speed until fluffy.
10. Divide the cream you prepared into the bowls. Serve with apricots, cherries and optionally a roll layer on top.