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“Bake and freeze these bits up to a week in advance. Recipe is from Cooking Light Magazine.”
READY IN:
1hr 15mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F. Combine 1 cup boiling water and apricots in a medium bowl, and let stand for 10 minutes. Drain in a colander over a bowl, reserving 2 tablespoons soaking liquid. Place apricots, reserved 2 tablespoons soaking liquid, walnuts, honey, juice, and cinnamon in a food processor; pulse until coarsely ground. Add cheese to processor; pulse 3 times or until blended.
  2. Place 1 sheet pastry dough on a work surface lightly dusted with flour. Gently roll into a 12 1/2 inch square. Cut dough into 25 (2 1/2 inch) squares. Top each dough piece with about 1 teaspoons apricot mixture. Working with one dough piece at a time, bring corners up to the center and pinch closed. Place the angels on a baking sheet lined with parchment paper. Repeat procedure with remaining dough and apricot mixture, placing on a second baking sheet lined with parchment paper. Brush angels evenly with egg. Bake at 400 degrees for 15 minutes or until golden.

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