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Recipe Name: Apple-apricot Pastries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

Safflower oil for coating
Baking pan
2 Cup(s) Thinly sliced green apples
1/2 Cup(s) Dried currants
2 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Vanilla extract
1/2 Cup(s) Date sugar
3/4 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
3/4 Cup(s) Ground almonds
8 Sheets filo
1/3 Cup(s) Melted unsalted butter
1/2 Cup(s) Apricot preserves
Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan
with shallow sides. In a medium saucepan over medium-high heat, cook
apples, currants, lemon juice, vanilla, and date sugar until soft
(about 15 minutes). Remove from heat and let cool. In a small bowl mix
cinnamon, nutmeg, and almonds. Set aside. Sprinkle each sheet of filo
with 2 teaspoons of the melted butter, then spread butter to coat filo
evenly. Sprinkle sheets with almond mixture and pile one sheet on top
of another. Line prepared baking pan with stack of filo sheets,
folding edges where necessary to make 1-inch sides. In a small
saucepan over medium heat, cook apricot preserves until soft, then
spread evenly over top sheet of filo. Spoon apple mixture over
preserves. Bake pastry until slightly browned (about 20 minutes). Let
cool, then cut into 2-inch squares. Makes 12 squares. Recipe By :
the California Culinary Academy From: Ladies Home Journal- August 1991

Nutrition (calculated from recipe ingredients)
Calories: 148
Calories From Fat: 83
Total Fat: 9.7g
Cholesterol: 13.6mg
Sodium: 6.9mg
Potassium: 130.9mg
Carbohydrates: 15.3g
Fiber: 1.5g
Sugar: 10.4g
Protein: 2.2g

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