Marilyn Smith, Executive Chef, Mustard Seed Market & Café©, Solon, OH
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup honey
- 8 oz. dried apricots
- 2 tsp. fresh ginger, minced
- 2 sets Athens® Ready-To-Go Phyllo Doughô, thawed
- Egg wash, as needed
In 2-qt. saucepan, combine water and sugar; stir until dissolved. Add honey, apricots, and ginger. Bring to a boil. Reduce heat and simmer for 30 minutes. Cool.
Cut each set of Phyllo into 12 squares. Using a sharp knife, make a 1 1/2″ diagonal cut (towards center) at all 4 corners of each square. Brush Phyllo square with egg wash. Place one apricot in center of each square. To form stars, fold every other tip of Phyllo corner over apricot, pressing to adhere. Brush stars lightly with egg wash.
Bake in preheated 375° F oven for 10 minutes.
Serve one apricot star with 2 tbsp. Raspberry Coulis.