Ingredients for Mini Apricot Pies
- Dried Apricot
- 2 tablespoons Grand Marnier (optional)
- Fresh Orange Juice
- 1/2 teaspoon ground cinnamon
- Splenda Brown Sugar Blend
- 1 tablespoon milk
- 1 teaspoon granulated sugar
- Puff Pastry
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How to Make Mini Apricot Pies
- In a small saucepan, combine 1 cup apricot preserves, 2 tablespoons Grand Marnier (optional), 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of ground cinnamon.
- Stir the mixture over low heat and simmer gently for 5 minutes, stirring occasionally.
- Remove from heat and let the mixture cool completely.
- Preheat your oven to 400°F (200°C).
- Unfold one sheet of puff pastry (about 141 sq inches) and cut it into six equal squares using a pizza cutter or sharp knife.
- Gently roll each square to approximately 6 inches, ensuring even thickness.
- Spoon 1-2 tablespoons of the cooled apricot mixture into the center of each pastry square.
- Fold the pastry over the filling to form a triangle or half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- In a small bowl, whisk together 1 tablespoon of milk and 1 teaspoon of granulated sugar.
- Brush the top of each mini pie with the milk and sugar mixture.
- Bake for 12-15 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the mini pies cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
55g
Fat
20g
Carbs
11g
