Apricot Purses
Recipe By Renee Muller
- Cook & Prep: 3.5 h
- Serving: 6
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Contains:
Ingredients (10)
For the Dough
Filling
Topping
Start Cooking
Images:
For the Dough
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In a bowl, combine flour, sugar, salt, and margarine until crumbly. Add 2 tablespoons ice water and mix.
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Add ice water just until dough firms (usually 3 tablespoons will suffice). Form dough into a ball, wrap in plastic and refrigerate. (Dough can be frozen, or refrigerated for up to a week.)
For the Filling
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Combine apricots with sugar and ground almonds. Let stand while preparing ramekins.
Assembly
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Remove dough from refrigerator. Grease the insides of six ramekins with margarine. Dust well with flour, making sure they are completely coated, and tap out the excess flour. Set aside.
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Preheat oven to 350°F.
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On a lightly floured surface, roll out half the dough, 1/8 inch thick.
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Using a small plate as a template, cut out 3 6-inch rounds.
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Fit the rounds into the prepared ramekins, pressing down well on all sides. Some dough will hang over. (See image)
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Fill ramekins with apricots, piling them in until just above the edge of each ramekin (see image).
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Pleat the dough neatly over the filling, pressing down gently. The center of the filling will be exposed (see image).
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Repeat with rest of dough.
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Brush exposed dough with melted margarine and sprinkle with sugar (you can freeze purses at this point).
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Place all ramekins on a baking sheet (to catch any spills). Bake for 1 hour to 1 hour and 10 minutes, until golden.
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Let cool a bit, then run a knife around the edges to release purses from ramekins. If you wait too long to do so, purses might stick to ramekins. Serve warm or at room temperature.
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Replies:
Good question YOcheved. I would imagine that phylo dough might be too flakey, but let me double check on that.
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-
Replies:
Good question YOcheved. I would imagine that phylo dough might be too flakey, but let me double check on that.
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