Apricot and Walnut Filo Cups

0

Ingredients

  • 340g dried apricots
  • 110g chopped and toasted walnuts
  • 60ml honey
  • 1 tbsp orange zest, from 1 large orange, plus more for garnish, optional
  • 2 tbsp fresh orange juice
  • 1 tsp ground cardamom
  • 4 sheets frozen pastry, thawed
  • 2 tbsp unsalted butter, melted
  • Special Equipment: a 12-count mini muffin pan

Use imperial measurements

Method

How to make Apricot and Walnut Filo Cups

Special Equipment: a 12-count mini muffin pan

Place an oven rack in the center of the oven and preheat to 190°C / 375°F.
In the bowl of a food processor, pulse together the apricots, walnuts, honey, one tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
Place a sheet of filo pastry 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 filo 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.

Comments