Myra & Brendan Christopher's Apricot Mint Puff Pastries With Honey & Mint Sauce

by Rachael Ray Show Staff 5:00 PM, September 11, 2007

Aired September 11, 2007

Serves 8 servings
2 sheets frozen puffed pastry, defrosted
1 cup dried apricots
1 cup ricotta cheese
2 tablespoons sugar
Zest of one lemon
Pinch of salt
1/2 cup honey
1/4 cup fresh mint, cut into thin ribbons

Preheat oven to 350F.

Place apricots in a small bowl and cover with lukewarm water. Let stand for 15 minutes.

Cut pastry sheets into 5x5 squares. Chop apricots into small, bite-size pieces. In a small mixing bowl, combine chopped apricots, ricotta, sugar, lemon zest and salt.

Drop a rounded teaspoon of the fruit and cheese mixture in the center of each square of pastry. Pull the corners up and together, creating a pouch. Make sure all seams are sealed. Place on ungreased baking sheet and cook until golden brown, approximately 15 minutes.

Remove from oven and drizzle pouches with honey while theyre still warm. Serve on a plate garnished with ribbons of mint.