Apple-Apricot Pastries recipe

Ingredients:
Safflower oil for coating
Baking pan
2
cup Thinly sliced green apples
1/2 cup Dried currants
2 tbl Lemon
juice
1 tsp Vanilla extract
1/2 cup Date sugar
3/4 tsp Cinnamon

1/2 tsp Nutmeg
3/4 cup Ground almonds
8 sht filo
1/3 cup
Melted unsalted butter
1/2 cup Apricot preserves

Procedures:
1. Preheat oven
to 375 degrees F. Lightly oil a 9- by 12-inch baking pan with shallow
sides.
2. In a medium saucepan over medium-high heat, cook apples,
currants, lemon juice, vanilla, and date sugar until soft (about 15
minutes). Remove from heat and let cool.
3. In a small bowl mix cinnamon,
nutmeg, and almonds. Set aside.
4. Sprinkle each sheet of filo with 2
teaspoons of the melted butter, then spread butter to coat filo evenly.
Sprinkle sheets with almond mixture and pile one sheet on top of another.
Line prepared baking pan with stack of filo sheets, folding edges where
necessary to make 1-inch sides.
5. In a small saucepan over medium heat,
cook apricot preserves until soft, then spread evenly over top sheet of
filo. Spoon apple mixture over preserves.
6. Bake pastry until slightly
browned (about 20 minutes). Let cool, then cut into 2-inch squares.
Makes
12 squares.