Almond paste filled apricots baked in phyllo pastry.
Almond Paste Filled Apricot Parcels
Tarts, Pastries And Puddings
12 ounces phyllo pastry, thawed if frozen
1/4 cup butter, melted
8 apricots, halved and pitted
4 tablespoons chopped golden raisins
2 tablespoons apricot jam
12 amaretti cookies, crushed
2 tablespoons grated Mandelin Premium Almond Paste
Confectioners' sugar, for dusting
Cut sheets of phyllo pastry into eight squares. Fan out the layers into a star shape.
Place an apricot half, hollow up, in the center of each pastry star. Combine chopped raisin and apricot jam, crushed amaretti cookies and almond paste, and spoon a little of the mixture into the hollow in each apricot.
Top with another apricot half, then bring the corners of each pastry together and squeeze to make a gathered purse. Place the purses on a baking sheet and brush each with a little melted butter. Bake for 15-20 minutes or until the pastry is golden and crisp.
Lightly dust with confectioners' sugar to serve. Whipped cream, flavored with a little brandy, makes an ideal accompaniment.