Two Bite Apricot Cheesecakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 sheets of frozen phyllo pastry sheets, thawed
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup dried apricot, chopped
• 1/4 cup wine
• 1 egg, slightly beaten
• 4 ounces cream cheese, softened
• 1/4 cup instant powdered milk
• 1/4 cup sugar
• 4 tablespoons water
• 1 tablespoon lime zest

Recipe

• 1 soak dried apricots in wine for 2 hours or more.
• 2 take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
• 3 cut the stacked sheet in half, (a pizza cutter works great for this) brush one rectangle with butter and place the other one on top.
• 4 you will then have a 7 x 11 pastry sheet with four layers.
• 5 cut that into 12 equal squares.
• 6 press each square into a greased mini muffin tin.
• 7 bake at 350 degrees until golden brown, about 10-15 minutes.
• 8 combine sugar, powdered milk, and water together and let satnd 10 minutes.
• 9 blend cream cheese and egg together.
• 10 add lime zest.
• 11 drain apricots and add to cream cheese mixture.
• 12 add powdered milk mixture and mix well.
• 13 pour into prepared shells until 3/4 full.
• 14 bake at 350 degrees for 20 minutes or until mixture begins to brown.
• 15 garnish with lime peel and/or whipping cream, if desired.