Apple-Apricot Pastries

Recipe Ingredients

		Safflower oil for coating baking pan
2 cups	474ml	Thinly sliced green apples
1/2 cup	31g / 1.1oz	Dried currants
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Vanilla extract
1/2 cup	99g / 3.5oz	Date sugar
3/4 teaspoon	3.8ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
3/4 cup	109g / 3.8oz	Ground almonds
8 sheets		Filo
1/3 cup	65g / 2.3oz	Melted unsalted butter
1/2 cup	118ml	Apricot preserves

Recipe Instructions

Preheat oven to 375F. Lightly oil a 9- by 12-inch baking pan with shallow sides.

In a medium saucepan over medium-high heat, cook apples, currants, lemon juice, vanilla, and date sugar until soft (about 15 minutes). Remove from heat and let cool. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside.

Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then spread butter to coat filo evenly. Sprinkle sheets with almond mixture and pile one sheet on top of another. Line prepared baking pan with stack of filo sheets, folding edges where necessary to make 1-inch sides.

In a small saucepan over medium heat, cook apricot preserves until soft, then spread evenly over top sheet of filo. Spoon apple mixture over preserves.  Bake pastry until slightly browned (about 20 minutes). Let cool, then cut into 2-inch squares.

Source:
the California Culinary Academy

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