Crunchy Apricot Phyllo Parcels

	Prep Time: 25 mins
	Cooking Time: 45 mins
	6 - 8

Ingredients:                                                                                         

• 140g Dried Apricots, chopped
• 115g Brown Sugar, plus 2Tbsp extra
• 125ml (½cup) water
• 10ml (2tsp) Vanilla essence
• Pinch Ground Ginger
• 115g Cream Cheese
• 6 Ginger Biscuits, crushed
• 12 Sheets Phyllo Pastry, thawed
• 45ml (3Tbsp) Unsalted Butter, Melted
• 70g Apricot Jam
• 15ml (1Tbsp) Icing sugar

Method:

• Preheat oven to 190°C and spray a baking sheet with non-stick cooking spray.
• Combine the apricots, half the brown sugar and all the water in a pan, slowly bring to a simmer.
• Cook for 10mins or until soft. Place in food processor, add 1tsp vanilla essence and process until smooth.
• Place the remaining brown sugar, the ground ginger, remaining vanilla and all the cream cheese in a bowl and mix well.
• Crush the ginger biscuits in a blender to make coarse crumbs. Combine the ginger biscuit crumbs and the extra 2Tbsp brown sugar in a small bowl.
• Place the filo on a work surface and cover with a damp cloth towel.Place1 sheet down in front of you brush lightly with melted butter. Sprinkle with 1 tablespoon sugared ginger nut crumbs.
• Repeat the layering process with more phyllo, butter and crumbs another 3 times.
• Using a sharp knife, cut the prepared sheets into 4 equal rectangles.
• Spoon the cream cheese mixture towards the bottom of each rectangle followed by a spoonful of the processed apricot mixture.
• Fold the outsides of each rectangle towards the centre, brush the phyllo with a little more butter before rolling up to resemble a cigar.
• Repeat this until all the phyllo is used
• Brush the surface of each parcel with the remaining butter.
• Place parcels onto baking sheet and bake for 30–35mins or until golden and crisp.
• In the meantime, melt the apricot preserve in 1 tablespoon water in a small saucepan over low heat. Brush preserve over warm cooked pastry and sprinkle with icing sugar to serve.