Ingredients:
12 miniature phyllo cups
1/2 cup dried apricots
1/4 cup golden raisins
1/2 teaspoon powdered ginger
1/2 teaspoon vanilla extract
3 cups water
1 eggs
1/2 teaspoon cinnamon
1 tablespoon sugar
1/4 cup powdered milk
2 teaspoons water
1/4 cup cashews ( chopped)
1 tablespoon butter
Directions:
Remove shells from package place on a ungreased cookie sheet, Set pan aside.
Put apricots, raisins, ginger, and vanilla extract in a sauce pan with 3 cups water.
Simmer for 15 minutes or until fruit becomes plump.
Drain water.
Chop fruit and set aside.
In a bowl whisk together egg, cinnamon, sugar, powdered milk, and water just till foamy.
Spoon about 1/2 tsp fruit mixture into each shell.
Pour about 1 tsp egg mixture over filling (be careful not to overflow).
Top each shell with 1/2 tsp cashews (or as much as will fit)and a bit of butter.
Bake at 350 F for 12 minute or till tops start to brown.
Servings: 12
Time preparation: 25 min.
Time total: 37 min.