Cranberry Apricot Puffs with Raisins
Source: Jacqui
Servings: 8

12 ounces fresh or frozen cranberries
1/2 cup chopped dried apricots
1/2 cup raisins
3/4 cup sugar
1/4 cup rum
1/4 teaspoon salt
2 sheets frozen puff pastry
confectioner's sugar -- as desired

In saucepan, combine cranberries, apricots, raisins, sugar, rum and salt. Bring to boiling, boil until thickened, 6 min. Scrape into bowl. Refrigerate 15 min.

HEAT OVEN TO 400 DEGREES.

Open pastry sheets. Cut each sheet into 4 pieces.

Coat 8 muffin cups with cooking spray. Press pastry sheet into muffin cup. Repeat with other muffin cups and pastry squares. Fill each cup with 1/4 cup filling. Fold pastry sheet over top.

Bake until golden, 15 min. Let cool. Dust with confectioners sugar.
SERVE WARM.

Copied by Tom Shunick - A Westminster Receptarist - February 11, 2004