Lavender Apricot Paquettes

Spring is bursting onto the scene and already the asparagus is showing up in stores. We were ready to post a recipe for our favorite Fines Herbes Aspargus Omelette's and then realized we had posted them last year at this time! I guess that is a good testament to how much we love them. This may not be a new recipe, but it is always popular and they look pretty impressive but really aren't that difficult. I've added a few suggestions at the bottom for ways to tweak it and make it your own. One of the things I love about spring is that people start to venture out. Suddenly friends I haven't seen in awhile start coming around, including the beautiful blossoms of crocuses, daffodils, daphne, and forsythia. The magnolia and willows plump up a little more everyday and the fruit trees are getting ready to burst with flowers too. Our friends the bluebirds and swallows are moving back as well. It's a wonderful time for exploration in the garden...finding what's coming back and planning new projects where plants were lost to the winter. Between the raindrops we have been able to get out a little and do some garden cleanup. Something about the feel of dirt under the fingernails is invigorating to the winter weary heart. So we invite you to invite some friends over for a sweet treat and celebrate the beginning of a new season in the garden. 

INGREDIENTS: 

1 pkg. frozen phylo dough, thawed in refrigerator 

1/2 cup melted butter 

1/2 lb cream cheese, brought to room temperature 

2 tsp dried lavender 

1/2 lb finely chopped organic non sulfured apricots 

6 oz apricot jam 

Lemon juice 

Flour 

 Warm the jam in a small saucepan. Add the lemon juice and chopped apricots. In a separate bowl mix the cream cheese and lavender and put it in either a pastry bag or a plastic bag with a corner cut off. Preheat oven to 425 degrees. Place a full size sheet of phylo dough on the counter, brush with butter. Butter muffin tins or a cookie tray. Cut the phylo into squares about 2 1/2" x 2 1/2". Place a sheet in the center of each muffin tin, push it in a little. Add a dollop of the apricot mix and a swirl of the cream cheese mix. Close the tops over. If you are using a cookie sheet, fold the four edges to the middle and seal with wet fingertips. Bake in a 425 degree oven for about 15 minutes or lightly browned. Check frequently. Cool slightly for ease in serving. This recipe can also be made with Brie cheese and any type of fruit mix you can imagine. Also, you can make it a savory treat by adding sun dried tomatoes and pesto for the fruit mix. You could also do a simple sautee of onions and garlic and sweet peppers.