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A little bit about this recipe...
Lovely crisp sweetness !!
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Prep Time20 Minutes |
Cook Time25 Minutes |
Servings18 |
1 (397 gram) packages puff pastry
1 (5 1/2 ounce) cans coconut milk
2 ounces fine coconut
4 ounces dried apricots, chopped fine
3 ounces walnuts, rough chopped
3 ounces white chocolate, melted
1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
1 lemons, zest of
pinch salt
1 ounce dark chocolate, melted
Step 1 |
Preheat oven to 350F degrees. Set puff pastry out to thaw at room temperature. While pastry is thawing make the filling:. |
Step 2 |
Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool. |
Step 3 |
Roll out half of the puff pastry to a 12 inch square; cut into nine squares. In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water. Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Repeat with the other half of the puff pastry. |
Step 4 |
Bake on middle oven rack for approximately 20 minutes or until golden brown. |
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