Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
nch squares.
Forming the Pastries: Place heaping teaspoons of apricots
br>The World's Best Recipes.
ixture.
Close the filled pastries by folding the pastry into
to 5 minutes until pastries are light golden and puffed
inches.
Bake the pastries for 30 minutes or until
heet. Repeat with remaining pastry. (Pastries can be covered and refrigerated
hile you fry the remaining pastries, steadily maintaining the temperature of
n the centers of the pastries to flatten. Spoon pastry cream
n medium-high heat. Cook pastries, in batches, until browned. Drain
orners together, pinching gently. Place pastries 2 inches apart on baking
dges well.
Either fry pastries ahead of time in oil
eaten egg white over the pastries. Sprinkle each pastry with a
heet.
Continue to make pastries with remaining filo sheets, cheese
ith one of the pie pastries, trimming edges to fit the
inutes. Cool slightly.
While pastries are still warm, brush lightly
ix well.
To assemble pastries, roll out the pastry on
ork several times.
Place pastries on a large baking sheet
Bake puff pastries according to package directions.
Mix cream cheese, powdered sugar and lemon juice until smooth and creamy. When pastries are done, remove from oven and let cool slightly, then cut in half.
Layer cream cheese mixture and canned pie filling on each, then replace top and drizzle a little more pie filling on top.
Top with whipped cream if desired and serve.
urn golden brown.
Remove pastries from oven and allow to