Two Bite Apricot Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Created for RSC#6. Time does not include soaking apricots, so plan ahead :) Ingredients:
2 sheets of frozen phyllo pastry sheets, thawed |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup dried apricot, chopped |
1/4 cup white wine |
1 egg, slightly beaten |
4 ounces cream cheese, softened |
1/4 cup instant powdered milk |
1/4 cup sugar |
4 tablespoons water |
1 tablespoon lime zest |
Directions:
1. Soak dried apricots in white wine for 2 hours or more.
2. Take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
3. Cut the stacked sheet in half, (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
4. You will then have a 7 x 11 pastry sheet with four layers.
5. Cut that into 12 equal squares.
6. Press each square into a greased mini muffin tin.
7. Bake at 350 degrees until golden brown, about 10-15 minutes.
8. Combine sugar, powdered milk, and water together and let satnd 10 minutes.
9. Blend cream cheese and egg together.
10. Add lime zest.
11. Drain apricots and add to cream cheese mixture.
12. Add powdered milk mixture and mix well.
13. Pour into prepared shells until 3/4 full.
14. Bake at 350 degrees for 20 minutes or until mixture begins to brown.
15. Garnish with lime peel and/or whipping cream, if desired.
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