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Name: Apple-Apricot Pastries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 c Dried currants; 2 tb Lemon juice; Safflower oil for coating; 2 c Thinly sliced green apples; 3/4 c Ground almonds; 1/2 ts Nutmeg; 1 ts Vanilla extract; 1/2 c Apricot preserves; 8 Sheets filo; 1/3 c Melted unsalted butter; 3/4 ts Cinnamon; 1/2 c Date sugar; Baking pan

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INGREDIENTS

1/2 c Dried currants
2 tb Lemon juice
Safflower oil for coating
2 c Thinly sliced green apples
3/4 c Ground almonds
1/2 ts Nutmeg
1 ts Vanilla extract
1/2 c Apricot preserves
8 Sheets filo
1/3 c Melted unsalted butter
3/4 ts Cinnamon
1/2 c Date sugar
Baking pan

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow sides. 2. 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. 3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside. 4. 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. 5. 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. 6. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Apple-Apricot Pastries

1/2 c Dried currants
2 tb Lemon juice
 Safflower oil for coating
2 c Thinly sliced green apples
3/4 c Ground almonds
1/2 ts Nutmeg
1 ts Vanilla extract
1/2 c Apricot preserves
8 Sheets filo
1/3 c Melted unsalted butter
3/4 ts Cinnamon
1/2 c Date sugar
 Baking pan

1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan  with shallow sides.    2. 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.    3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside.    4. 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.    5. 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.    6. 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 12 Servings

Calories: 168
Calories from Fat: 108 (64%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 1.9g
Cholesterol 13.4mg		4 %
Sodium 5.2mg		0 %
Potassium 169.4mg		4 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 11.9g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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