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Categories:Viewed: 86 - Published at: 6 years ago
Ingredients
- 1 1/2 cups (8 1/2 ounces) dried apricots
- 1/2 cup chopped and toasted walnuts
- 1/4 cup honey
- 1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional,
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cardamom
- 4 sheets frozen phyllo dough, thawed
- 2 tablespoons unsalted butter, melted
Method
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface.
- Brush the dough with melted butter.
- Place another sheet of dough on top and brush with melted butter.
- Repeat with remaining dough and melted butter.
- Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle.
- Cut the dough into 12 (3-inch) square pieces.
- Gently press each piece of dough into the muffin pan.
- Spoon the apricot filling into the cups.
- Bake for 12 to 14 minutes until the pastry is golden.
- Remove from the oven and let the phyllo cups cool for 10 minutes.
- Using a dessert spoon or a small spatula, remove the phyllo cups from the pan.
- Place on a rack and cool completely.
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve.
- Or, store in an airtight plastic container for up to 4 days.
