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Apricot and Walnut Phyllo Cups Recipe

Apricot and Walnut Phyllo Cups

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on January 17, 2013

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    I thought these were really good

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  • on November 25, 2012

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    My guests liked the phyllo cups for Thanksgiving hors devours this year. I served them w/spinach pastry puffs (Bon Appetit Nov '12 rx, so the sweet/tangy of the apricot phyllos complimented the spinach ones nicely. I was worried as I read the reviews about the cardamom being too overpowering (after I had added it, but it ended up fine...I could certainly taste the spice but not overpowering in my opinion. Thank You!

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  • on August 28, 2012

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    Delightful presentation AND delicious! AND simple to make, too!

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  • on September 10, 2011

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    Overall this is a good dried fruit recipe. I hate apricots but had 8oz package of dried apples hanging around. I threw in a handful of golden raisins and used cinnamon and nutmeg instead. I didn't measure, just a few shakes around the workbowl and a few scrapes of a nutmeg on a rasp. I did measure and toast the walnuts, OJ and honey. After a few pulses I tasted, and the apples were too tart, so I threw in a packet of splenda. I used puff pastry shells and baked them off. I then filled the bottoms and tops as well. The filling presses together nicely. Topped with powdered sugar and then some big pieces of walnuts. You don't have to bake the filling at all. They were great at room temp. I have dreams of more dried fruits; dates and figs and pistachios, cherries and almonds, pinapple and papaya and macadamia nuts with some candied ginger too... I can't wait! I think I will measure the cinnamon next time tho, it needs a bit more than a few shakes.

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  • on March 02, 2011

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    These were so easy and yummy! I love almonds and apricots together so I used almonds instead - maybe next time I'll try the walnuts as I'll definitely be making these again.

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  • on December 12, 2010

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    Love this filling, I make it all the time and have it on toast or put it in my oatmeal. I really like the cardamom-which is surprising because I am not a big fan of cinnamon or nutmeg.

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  • on November 27, 2010

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    Unfortunately, I didn't read the reviews before I made this. Way too much cardamom... it simply overpowered everything. It was an easy recipe to make, but I ended up throwing it all out. If I tried it again, I would definitely drop the cardamom.

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  • on October 21, 2010

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    I learned my lesson the hard way, I always read the reviews now! I read them to make adjustments before making a mistake, I am sure there is a place for smacking comments I am just not sure where that place is but, if this is it, I agree chewing noises are annoying, but it's just a comment, we all do it. I am sure if I were microphoned up I'd be annoying too. Giada is a wonderful chef, I don't always agree on the herbs and spices but thats what I thought the review was really for. I love reading what tweaks everyone has made and how they worked out. I'm about to try these and I've got a good idea on how to make them for my taste! Thank You EVERYBODY in advance.

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  • on October 16, 2010

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    Is Cardamom spicy?

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  • on October 14, 2010

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    Cardamon, cardamom, I didn't even use it.

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