Miniapricotpies Recipes

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MINI APRICOT PIES



Mini Apricot Pies image

Make and share this Mini Apricot Pies recipe from Food.com.

Provided by EdandTheresa

Categories     Dessert

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup dried apricot (Diced)
1 teaspoon Grand Marnier
1/4 cup fresh orange juice
1/8 teaspoon ground cinnamon
1 teaspoon Splenda brown sugar blend
3 tablespoons milk
1 teaspoon sugar
8 1/2 ounces puff pastry (1sheet)

Steps:

  • Combine first 5 ingredients in a small sauce pan.
  • Stir and simmer for 5 minutes under low heat.
  • Take off heat and set aside.
  • Cut puff pasry sheet into six squares.
  • Roll each square into a 6 inch square.
  • Spoon mixture into each square, fold and seal.
  • Mix milk and sugar in a bowl and brush on each pie.
  • Bake 12-15 minutes or until golden brown at 400 degrees.

Nutrition Facts : Calories 288.9, Fat 15.7, SaturatedFat 4.1, Cholesterol 1.1, Sodium 106.3, Carbohydrate 34.5, Fiber 2.2, Sugar 13.8, Protein 4

APRICOT MINI HAND-PIES



Apricot Mini Hand-Pies image

Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!

Provided by JB @ The Grateful Girl Cooks!

Categories     Dessert

Time 25m

Number Of Ingredients 7

4 ounces dried apricots
1/8 cup cornstarch
3/4 cup granulated sugar
1/8 teaspoon salt
1 Tablespoon butter
2 Pie Crust Dough ((for 2 crusts))
Vegetable oil for frying ((enough to cover the bottom of skillet 1" deep))

Steps:

  • In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.
  • Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened. Add additional water, if needed, to thin mixture out a bit.
  • Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.
  • Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!
  • Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!
  • Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 256 kcal, Carbohydrate 40 g, Protein 2 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 179 mg, Fiber 1 g, Sugar 21 g

MINI APPLE PIES



Mini Apple Pies image

I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!

Provided by Lisawas

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

2 pastries for 9-inch single crust pies
3 cups diced Granny Smith apple
2 tablespoons instant tapioca
½ cup white sugar
lemon juice
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
  • In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
  • Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g

MINI APRICOT CHEESECAKES



Mini Apricot Cheesecakes image

In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves

Steps:

  • Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

MINI POT PIES RECIPE BY TASTY



Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
  • Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  • Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  • Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  • Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  • Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  • Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
  • Bake for 15 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams

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