Ingredients
3/4 cup (175 mL) dried apricots, thinly sliced
1/4 cup (60 mL) brandy
1/2 cup (125 mL) cream cheese, softened
1/4 cup (60 mL) granulated sugar
1 egg yolk
1/2 tsp (2 mL) vanilla
1 egg
1 pkg (450 g) frozen butter puff pastry, thawed and unrolled
1/4 cup (60 mL) apricot jam
1/4 cup (60 mL) chopped pistachio nuts
Preparation
In microwaveable bowl, microwave apricots and brandy on high for 30 seconds; let stand for 10 minutes.
In separate bowl, beat together cream cheese, sugar, egg yolk and vanilla until smooth; set aside.
In small bowl, beat egg with 2 tsp water for egg wash; set aside.
On lightly floured surface and working with 1 sheet of pastry at a time, cut out 4 rounds using 4-1/2-inch (11 cm) round cutter.
Spread each round with about 1 tsp of the apricot jam, leaving 3/4-inch (2 cm) border. Spread with some of the cream cheese mixture; top with some of the apricots and pistachios.
Brush border with egg wash; fold up border to make 1/2-inch (1 cm) thick rim, pinching or folding as needed.
Transfer to parchment paper-lined baking sheets; brush edge with egg wash. Refrigerate for 30 minutes. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen for 3 to 4 minutes longer.)
Bake, 1 sheet at a time, in centre of 425 degrees F (220 degrees C) oven, until puffed and golden, 15 to 18 minutes. Servings: 8
