Mini Apricot Pies

"Entry in RSC #9, makes nice little snacks. They do sell minatures of Grand Marnier."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
27mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. Now that it's summer and fresh fruits are in season, I wonder if you could substitute fresh, maybe cut back on the liquid and even add a little cornstarch or jam to keep it from being too runny. Thoughts?
     
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Reviews

  1. 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!
     
  2. I am not usually a huge apricot fan but these pies were delicious and addicting.
     
  3. 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!
     
  4. I wanted a recipe that was quick and easy that was a little sweet for breakfast. This fit the bill! Very easy to prepare. I had plenty of liquids as I used nice fat organic dried apricots. Since they were so fat, I whizzed them in the food processor to dice them. Apricot is the dominant flavor overall...so if you are an apricot fiend, this recipe is definitely for you! Thanks Chef for a quick and easy breakfast! Good Luck!
     
  5. Reviewed for RSC # 9. 10 stars ! I make these so fast it I almost imagined I did it.. .. Just as well as we had unexpected guests who inhaled them… WOW these were good, WOW they were easy to make, and if I had made double they all would have been gone just as quick. It was a recipe for the least fuss for maximum taste, excellent for busy cooks. I used a sachet of splenda that had one little splenda “pill� thingy in it and that seemed to do the trick nicely for the sweetness. The Apricot mix stayed intact and *didn’t* melt into an apricot puddle on the base of the pastry envelope, a fact that guests and I liked VERY much, and they presented very well too… our only wish? That there had been more to pass around, Please see my rating system: that’s worth 5 stars in my book any day of the week ! Thanks for a keeper !
     
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RECIPE SUBMITTED BY

My wife and I both love to cook, we love cooking together. I am retired, my wife still works so I get to play on Zaar. I was born in RI, my wife Ohio. I have 1 daughter and Theresa has 1 son and 1 daughter. We have 2 granddaughters and 1 grandson. Ed is a co-host on the Caribbean Forum. We have had several recipes published in various cookbooks. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"><img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href=http://www.recipezaar.com/cookbook.php?bookid=72825 target="_blank"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC8-EdandTeresa.jpg"></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=119602 target="_blank"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC9-EdandTeresa.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg"> <a href=http://www.recipezaar.com/cookbook.php?bookid=148021 target="_blank"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-EdandTeresa.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg> <img src="http://i275.photobucket.com/albums/jj294/QueenBee49444/ZaarCasseroleDishes.jpg" border="0" alt="Zaar friends"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-TeresaandEd.jpg"> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"> <img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08-2.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/ParticipationBanner.jpg"border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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