Pita with apricot curd and cinnamon


  • 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


  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.

Photo credits: Susanne Brauer