These brandy-scented apricot treats are perfect for elegant entertaining, but they're also a nice alternative to a Danish pastry for a holiday brunch. You'll appreciate how easy they are to make almost as much as you'll enjoy eating them. If the dried apricots are especially moist, you may have brandy remaining in the bowl after microwaving. If so, strain it and reserve for another use (such as adding to your coffee!).
- Portion size 8 servings
- Credits : Canadian Living: Holiday 2012
MethodIn microwaveable bowl, microwave apricots and brandy on high for 30 seconds; let stand for 10 minutes.
In separate bowl, beat together cream cheese, sugar, egg yolk and vanilla until smooth; set aside.
In small bowl, beat egg with 2 tsp water for egg wash; set aside.
On lightly floured surface and working with 1 sheet of pastry at a time, cut out 4 rounds using 4-1/2-inch (11 cm) round cutter.
Spread each round with about 1 tsp of the apricot jam, leaving 3/4-inch (2 cm) border. Spread with some of the cream cheese mixture; top with some of the apricots and pistachios.
Brush border with egg wash; fold up border to make 1/2-inch (1 cm) thick rim, pinching or folding as needed.
Transfer to parchment paper–lined baking sheets; brush edge with egg wash. Refrigerate for 30 minutes. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen for 3 to 4 minutes longer.)
Bake, 1 sheet at a time, in centre of 425ºF (220ºC) oven, until puffed and golden, 15 to 18 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 170 mg
- Sugars 21 g
- Protein 5 g
- Calories 330.0
- Total fat 17 g
- Potassium 215 mg
- Cholesterol 79 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
- Iron 14.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 16.0
- Vitamin C 2.0