Mediterranean Apricot Phyllo Bites Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. , Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

Steps:

• Preheat oven to 400°. Unfold puff pastry. Cut each sheet into 16 squares; place on parchment-lined baking sheets., Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake until golden brown, 14-18 minutes. Sprinkle with herbs. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to freezer containers, separating layers with waxed paper; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through. Sprinkle with herbs.

Steps:

• Preheat oven to 425°. Bring pie crusts to room temperature., Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate., Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork., Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack., When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.