Name: Apricot pastries
Cook time: 30 min
Total time: 30 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 1.00 kg apricots halved, sliced; 125.00 ml sugar; 45.00 ml brandy; 500.00 g cottage cheese creamed; lemon zest only; 250.00 ml icing sugar sifted; 45.00 ml cornflour sifted; 1.00 eggs whisked; 16.00 phyllo pastry sheets; butter melted

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Ingredients (10)

1.00 kg	apricots — halved, sliced
125.00 ml	sugar
45.00 ml	brandy

FILLING

500.00 g	cottage cheese — creamed
	lemon — zest only
250.00 ml	icing sugar — sifted
45.00 ml	cornflour — sifted
1.00	eggs — whisked
16.00	phyllo pastry — sheets
	butter — melted

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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.