Prep 10 mins
Cook 17 mins
Entry in RSC #9, makes nice little snacks. They do sell minatures of Grand Marnier.
- 1 cup dried apricot (Diced)
- 1 teaspoon Grand Marnier
- 1⁄4 cup fresh orange juice
- 1⁄8 teaspoon ground cinnamon
- 1 teaspoon Splenda brown sugar blend
- 3 tablespoons milk
- 1 teaspoon sugar
- 8 1⁄2 ounces puff pastry (1sheet)
- Combine first 5 ingredients in a small sauce pan.
- Stir and simmer for 5 minutes under low heat.
- Take off heat and set aside.
- Cut puff pasry sheet into six squares.
- Roll each square into a 6 inch square.
- Spoon mixture into each square, fold and seal.
- Mix milk and sugar in a bowl and brush on each pie.
- Bake 12-15 minutes or until golden brown at 400 degrees.
Beautiful, delicious and easy! I added recipe #64015 and used real brown sugar. The Pepperidge Farms pastry sheets are square, so I ended up with eight tarts, but there was enough filling to go around. Thanks for a keeper Ed & Theresa!
I am not usually a huge apricot fan but these pies were delicious and addicting.
Review for RSC#9. It seems not all dried apricots are created the same, and even though South Africa has great dried fruits, our apricots when cooked become more and more sour. SO ... This recipe LOOKED nice. I loved the look of the ingredients. I diced the apricots finely with kitchen scissors, but was worried about the next ingredients: 1 teaspoon Grand Marnier, orange juice, and 1 teaspoon sugar?? The liquid was not enough and even at low heat disappeared before the apricots were soft enough. I would never touch ingredients in an RSC contest, but here I added 1 tablespoon Grand Marnier and 1 tablespoon brown sugar. (No Splenda used). Next problem was that I did not understand Intruction #5: "Roll each (pastry) square into a 6 inch square". Huhh?? So the appearance of the pies in the pictures I took is probably not what the cook intended. The filling was still too tart. The baking time was too short. I left it in the oven for 22 minutes and it still wasn't golden brown. All is not lost, however: that filling has the promise of being delicious, and after the contest I might try this again and this time add enough sugar to get the right sweetness for our apricots. I'd also use quite a bit more liqueur as I love Grand Marnier as a flavouring. The cinnamon was too little and could not be tasted. Maybe a full teaspoon? A little more tweaking from me, and this could be turned into great little pies. So this time I'd rather not give stars. The fault is mostly mine -- mine apricots, LOL!