Fruit&Frangipane Filo Kisses Recipe

Name: Fruit&Frangipane Filo Kisses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unsalted butter; 3/4 cup sugar; 3 large eggs, lightly beaten with fork; 1/4 cup white whole wheat flour; 3-4 Tablespoons dark rum; 5 ounces skinned hazelnuts, toasted and ground medium; 5 ounces dried apricots, chopped*; 5 ounces prunes, chopped; 2 1/2 ounces candied orange peel, chopped; 2 1/2 ounces dried tart cherries, chopped; 1 box Ariston filo dough; 3/4 lb.melted unsalted butter; optional 2 cups vanilla creme anglaise

Servings: persons

6 ounces unsalted butter
3/4 cup sugar
3 large eggs, lightly beaten with fork
1/4 cup white whole wheat flour
3-4 Tablespoons dark rum
5 ounces skinned hazelnuts, toasted and ground medium
5 ounces dried apricots, chopped*
5 ounces prunes, chopped
2 1/2 ounces candied orange peel, chopped
2 1/2 ounces dried tart cherries, chopped
1 box Ariston filo dough
3/4 lb.melted unsalted butter
optional 2 cups vanilla creme anglaise

1
In standing mixer with paddle, beat 6 ounces butter and sugar til soft and creamy. Add eggs a little at a time, then add flour, rum, hazelnuts, scraping up sides of bowl to mix well. Transfer to shallower bowl and fold in chopped fruit. (Can be held in frig a few days as is.)
2
Open up filo onto the side of your counter and cover well with dampened towels. Remove 2 sheets of filo together and place in front of you, horizontally. Fold back one side of the top sheet, lightly butter the bottom filo and cover with the top fold. Fold back the other side of the top sheet and repeat the method. Lightly butter the whole top sheet,especially the edges (they dry out first). Cut through the 2 sheets into 9 squares. Place 1 tablespoon of filling in the middle of each square. Pull up around the filling and pinch into a kiss or purse shape. Lightly butter all the outsides of the kisses and place them shoulder to shoulder on a sheet pan. Freeze sheet pan in sealed plastic bag or transfer kisses to sealed container. Keep in freezer (or frig.) and bake on parchment or silpat at 350-375 degrees F for ~ 20 minutes til browned and filling is firm. Serve plain or with creme anglaise.
3
* Optional- macerate chopped fruit in brandy, armagnac and/or sweetened black tea concentrate that has been brought to boil and then turned off. Fruit can sit in it overnight, then remove the fruit and cook briefly over low heat til fairly dry. Cool and use as above. Remaining liquid can be used for drinking or with ice cream or in another dessert recipe.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces unsalted butter, 3/4 cup sugar, 3 large eggs, lightly beaten with fork, 1/4 cup white whole wheat flour, and more.

Yes, Fruit&Frangipane Filo Kisses falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit&Frangipane Filo Kisses

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