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Baklava Pie Pouches
Recipes
Baklava Pie Pouches
18 servings
40 minutes total

Ingredients

  • 2 tablespoons unsalted butter, softened
  • Cooking spray
  • ½ cup chopped walnuts
  • ½ cup slivered almonds
  • 12 dried apricots (about ½ cup)
  • 6 tablespoons apricot (or peach) jam, divided
  • 1 ½ teaspoons apple (or pumpkin) pie spice
  • ⅛ teaspoon kosher salt
  • 2 ready-to-bake rolled piecrusts (14–15 oz)
  • Flour, for dusting

Steps

    1. Set butter out to soften. Preheat oven to 350°F. Coat 1 (24-cup) mini-muffin pan with spray (you will only need 18 cups). Place both nuts in medium sauté pan on medium; cook and stir 4–5 minutes or until toasted and fragrant, then remove from heat.
    2. Place in food processor bowl: nuts, apricots, 4 tablespoons jam, pie spice, salt, and butter; process until a coarse paste is formed. Unroll piecrusts onto a flat, lightly floured work surface. Cut piecrusts into 18 rounds, using a 3-inch cookie cutter.
    3. Place about 2 teaspoons nut mixture into center of each round. Dip fingers in water and lightly rub around outside edge of each crust, then fold the sides of the crusts toward the middle, over the filling, to form a pouch (the 4 corners of the crust should be standing up after it is folded). Place pouches into muffin cups; coat tops with spray.
    4. Bake 14–16 minutes or until tops are golden. Let stand 5 minutes to cool. Place remaining 2 tablespoons jam in microwave-safe bowl; microwave on MEDIUM (50% power) for 1 minute or until runny and syrupy. Drizzle jam over pouches; serve.
Other Preparation Methods
    1. Place butter out to soften. Preheat oven to 350°F. Place nuts in a medium sauté pan on medium heat. Cook and stir 8–10 minutes or until toasted and fragrant. Remove from heat and place in food processor bowl. Add sugar, apricots, apple pie spice, salt, butter, and 3 tablespoons honey. Process until a coarse paste is formed.
    2. Cut biscuits in half lengthwise (into 16 rounds) and flatten on work surface. Divide cream cheese and nut mixture in center of each dough. Fold dough over filling and crimp to seal edges and form a pouch.
    3. Bake 13–16 minutes or until golden. Cool 5 minutes. Drizzle with remaining honey before serving.

Amount per 1⁄18 recipe serving: Calories 170, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 130mg, Total Carb 19g, Fiber 1g, Sugars 7g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%