Recipe Centre

Apricot pastries

Ingredients
1 kg ripe apricots, halved and sliced
125 ml sugar
45 ml brandy
FILLING
500 g creamed cottage cheese
grated rind of 1 lemon
250 ml icing sugar, sifted
45 ml cornflour, sifted
1 egg, whisked
16 sheets phyllo pastry
melted butter

Method:
Preheat the oven to 200ºC (400ºF). Spray a baking sheet with non-stick spray. Place the apricots in a mixing bowl and sprinkle with the sugar and brandy. Leave for 30 minutes. Blend all the ingredients for the filling, stirring until just mixed. Place four layers of phyllo pastry on the baking sheet and brush each layer generously with the melted butter. Cut the pastry into four equally large pieces. Drain the apricots and spoon a tablespoonful on each phyllo pastry square. Spoon the cottage cheese filling on top and fold the phyllo pastry corners together to form a flat pocket. Brush with more butter and upturn the pocket on the baking sheet. Brush with butter. Repeat with the remaining phyllo pastry and filling. Bake for 30 minutes or until the phyllo pastry is crisp and golden. Dust with icing sugar and serve immediately. Makes 16 pastries.

Recipe From : YOU January 02, 1996

Recipe from YOU : January 02, 1996 See what YOU has in store this month. Subscribe now and save!