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Apricot Filo Purses

sweet.chef's picture
Ingredients
  Filo pastry 12 Ounce, thawed if frozen (350 Gram)
  Butter 2 Ounce, melted (50 Gram, 1/4 Cup)
  Apricots 8 , halved and stoned/pitted
  Mincemeat 60 Milliliter (4 Tablespoon)
  Ratafia biscuits 12 , crushed (Almond Macaroons)
  Marzipan 30 Milliliter, grated (2 Tablespoon)
  Icing sugar 2 Tablespoon (Confectioners, For Dusting)
Directions

1. Preheat the oven to 200°C/400°F/ Gas 6. Cut the sheets of filo pastry into 32 squares, each about 18cm/7in. Brush four of the squares with a little melted butter and stack them, giving each layer a quarter turn to create a star shape. Repeat with the remaining filo squares to make eight stars.
2. Place an apricot half, hollow side up, in the centre of each pastry star. Mix the mincemeat, crushed ratafias and marzipan together and spoon a little of the mixture into the hollow in each apricot half.
3. Top with another apricot half, then bring the corners of each pastry star together and gently squeeze to make a gathered purse.
4. Place the purses on a baking sheet and brush each with a little melted butter. Bake for about 20 minutes, or until the pastry is golden and crisp. Lightly dust with icing sugar and serve the purses immediately. Whipped cream, flavoured with a little brandy, makes an ideal accompaniment.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Kids, Party

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