APRICOT-CHOCOLATE PECAN PIE BITES
These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, "what is that in there?" For planning purposes, figure 2 or 3 (maybe more) per person.
Provided by lutzflcat
Categories Desserts Pies Pecan Pie Recipes
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
- Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
- Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
- Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 11.9 g, Cholesterol 0.7 mg, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13.2 mg, Sugar 8 g
APRICOT PHYLLO NAPOLEONS
Categories Dairy Fruit Dessert Bake Yogurt Apricot Spring Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Drain yogurt in a cheesecloth-lined sieve or colander set over a bowl, covered and chilled, 8 hours.
- Preheat oven to 350°F.
- Put stack of phyllo on a work surface and cover stack with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Stir together butter and oil.
- Arrange 1 phyllo sheet on a large parchment-lined baking sheet, then spread with one fourth of butter mixture using a dampened pastry brush. Sprinkle with 1 teaspoon granulated sugar. Top with 3 more layers in same manner as first with remaining phyllo and butter mixture and 3 teaspoons granulated sugar. Cut stack into 12 rectangles (2 lengthwise cuts, 3 crosswise) and bake in middle of oven until crisp and golden brown, about 10 minutes. Cool in pan on a rack.
- Scrape seeds from vanilla bean into a bowl using a small sharp knife. Stir in drained yogurt, sour cream, and 1 tablespoon brown sugar.
- Heat a large nonstick skillet over moderately high heat. Add apricots and sprinkle with remaining 2 teaspoons granulated sugar. Gently toss until apricots are warm and tender, 2 to 3 minutes. Transfer apricots to a bowl with a slotted spoon.
- Add water and remaining teaspoon brown sugar to skillet and deglaze by boiling over moderately high heat, scraping up brown bits, until reduced by about half. Toss apricots in warm syrup.
- Place 1 phyllo rectangle on a plate and top with 3 apricot pieces and 1 generous tablespoon yogurt mixture. Make 2 more layers with phyllo squares, apricots, and yogurt mixture. Make 3 more napoleons in same manner.
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
Steps:
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
WARM APPLE AND APRICOT PHYLLO PURSES
Created for RSC #6. Don't let phyllo dough scare you. This is a simple recipe, but with a very elegant presentation. If you make it ahead of time just rewarm it in the oven to warm the fruit and re-melt the chocolate. Prep time includes soaking time for the fruit in the wine.
Provided by Mirj2338
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
- Drain, reserving 1/4 cup of the wine
- Preheat the oven to 320 degrees F
- In a large skillet, melt the butter over a medium flame
- Add the 1/4 cup of white wine
- Add the apples and the drained apricots and raisins
- Saute for 3 minutes
- Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
- Add the brown sugar, mix well with the fruit
- Sprinkle with cinnamon and remove from the flame
- In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
- Stir vigorously until smooth
- Put the pan of fruit back on the flame
- Slowly add the cornstarch mix to the pan, stirring continuously
- The mixture should start to thicken and caramelize
- You want it to be sticky, not runny
- Remove from the heat
- Unwrap the phyllo dough and lay out the sheets
- Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
- Take one rectangular sheet, brush around the edges with the melted butter
- Lay the next sheet on top, but at an angle
- Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
- Place a small mound of fruit in the middle
- Top the fruit with a square of chocolate
- Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
- Make 8 purses this way (8 piles of 6 sheets each)
- Brush and drizzle each purse with melted butter
- Place the purses on a parchment line cookie sheet
- Bake 10 minutes
- Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
- Serve warm
- If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate
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