Wash the apricots, dry them and divide them into halves. Beat the egg lightly with a fork.
Mix the ricotta, sugar, vanilla essence and half the egg with a whisk until smooth.
Cut the puff pastry into squares of about 9x9 cm. Cover the baking sheet with parchment and put the dough on it. Brush the edges of each square with the second half of the egg.
Put a tablespoon of ricotta in the middle of each square and half an apricot on top. Draw a square around the filling with a little pressure on the knife, do not cut the dough.
Bake in a preheated oven (205*C or 400*F) for 15-20 minutes until Golden brown.
Lightly fry the almond petals in a dry hot pan for half a minute. Heat the apricot jam in the microwave.
Brush the finished puffs with hot jam and sprinkle with almond petals.
No almond petals? No apricot jam? No problem! Just sprinkle the puffs with powdered sugar. Just as delicious and beautiful.