Scarlett WFilo and Apricot Purses
October 10th 2006 17:06
Filo and Apricot Purses
About Filo and Apricot Purses
A combination of sweet apricot and macaroon in a purse shaped filo wrap.
INGREDIENTS
115 gm / ¾ cup ready-to-eat dried apricots
45 ml / 3 tablespoons apricot compote or conserve
3 macaroons, crushed
3 filo pastry sheets
20 ml / 4 teaspoons soya margarine, melted, plus extra for greasing
icing sugar, for dusting
1. Preheat the oven to 180 degrees Celsius. Lightly grease two baking sheets with a little soya margarine.
2. Chop the apricots, put them in a bowl and stir in the apricot compote or conserve. Add the crushed macaroons and mix well.
3. Cut the filo pastry into 24 x 13 cm / 5in squares, pile the squares on top of each other and cover with a clean dish towel to prevent the pastry from drying out and becoming brittle.
4. Lay one pastry square on a flat surface, brush lightly with melted soya margarine and lay another square on top. Brush the top square with melted margarine. Spoon a small amount of apricot mixture in the centre of the pastry, bring up the edges and pinch together in a money-bag shape. Repeat with the remaining pastry squares and filling to make 12 purses in all.
5. Arrange the purses on the baking sheets and bake for 5-8 minutes until golden brown. Transfer to a wire rack and dust lightly with icing sugar. Serve warm.
Tips:
1. Filo pastry is very easy to use. Keep a packet in the freezer ready for rustling up a speedy tea-time treat.
2. The easiest way to crush macaroons is to put them in a sturdy plastic bag and roll lightly with a rolling pin.
**From “The Dairy-Free Cook book” and “Wikipedia, the free encyclopedia”**
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