Brandy Soaked Apricot & Brie Stacks with Spiced Honey
If you are like me you are probably right now in the midst of scouring the internet and your favorite cookbooks and magazines for the perfect recipes for this year’s feast. Maybe you need a quick and easy appetizer for before the main event that looks like you spent a whole lot more time and effort on it that you really did? With all the cooking you have to do for Thanksgiving who has time for appetizers? That’s what makes this little bite perfect. It’s gooey, crunchy, salty, with a hint of sweet and looks gorgeous. Best part is it takes only a few minutes to make. The puff pastry cups can be cooked earlier in the day and then filled just before serving. And by soaking the apricots in brandy and making a spiced honey instead of plain honey you really get some amazing flavors coming through. Garam Masala is a spice blend that is found often in Indian cooking and is available in most grocery stores. If you can’t find that then you could use a little all spice instead, but I definitely recommend trying the Garam Masala with cayenne.
And here’s a holiday confession for you. I ate almost the whole test batch. Way to kick off the holiday season in moderation. Ha! Well….there’s always next year.
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½ package of puff pastry cups cooked according to the package (Cooks Note: use the egg wash mixture in the cooking process. Once cooled gently cut around the center line and remove the center to prepare for the filling.)
1/2 cup finely chopped dried apricots or dried figs 3 Tablespoons brandy
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