Inspired by the Scandinavian tradition of “Fika”, this recipe celebrates one of the most special moments of the day: that mid-morning break in which you enjoy a coffee accompanied by something sweet. The Apricot FikaFinger is born from that idea, reinterpreting the spirit of this Danish ritual in a modern, balanced and flavorful creation.

This recipe is part of the FikaTime recipe book, developed in collaboration with Valrhona, Adamance and Pariani, where we explore a new concept of creative, healthy and practical pastries for everyday life. A recipe book designed to inspire modern bakery artisans, available HERE.

A Classic Base with a Contemporary Spirit

The FikaFinger starts with a brioche dough, soft and rich, which provides the perfect balance between lightness and structure. An essential tip: if you decide to freeze the dough, avoid storing it for more than 10 days to ensure maximum quality and freshness in the final result.

Each piece—just 4 centimeters, ideal to accompany coffee—hides an intense Adamance apricot filling, made with 100% fruit purées, without added sugars or concentrates. Its natural and vibrant flavor contrasts with the softness of the brioche, offering an authentic and elegant flavor experience.

The secret behind this perfect filling lies in our texturizer Gellan Gum, which allows you to create thermostable fillings capable of maintaining their texture and creaminess even after baking. This technical advance opens a new creative universe for professionals, with fillings designed for chocolate, nuts and fruits, always stable and easy to apply.

The Apricot FikaFinger represents a new way of understanding modern pastries: more practical, more sensory and more conscious. An invitation to pause, savor the moment and discover the pleasure of simplicity, with the quality and innovation that define Sosa Ingredients.