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Yield: Serves 4
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RECIPE INGREDIENTS
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DIRECTIONS
FOR THE APRICOTS: Combine the apricots, brandy, orange juice, orange zest and sugar in a nonaluminum saucepan and stir over low heat for 5 minutes. Remove from heat and allow to cool completely.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment or waxed (greaseproof) paper.
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FOR THE PASTRY: Place the cream cheese, butter, cream and sugar in a food processor and beat until smooth. Add the salt and flour and stir until combined. Pat the dough into a ball, cover with plastic wrap and refrigerate for 1 hour.
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Roll out the dough and cut into eight 4-inch circles. Place 2 teaspoons of the apricot mixture in the middle of each circle and pinch together to make 4 sides, like an open, square-based pyramid. Brush the outside of the pastry with a little beaten egg, and place on the prepared baking sheet. Bake for 20 minutes, until golden.
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Serve warm, with cream.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 1049 |
Fat. Total: | 71g |
Carbohydrates, Total: | 88g |
| Cholesterol: | 250mg |
Sodium: | 234mg |
Protein: | 15g |
| Fiber: | 5g |
% Cal. from Fat: | 61% |
Fat, Saturated: | 0g |
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