Look what hester is having for breakfast - YUMMO!

Here is the recipe for the apricot filling:

2 cups dried apricots, diced

8 ounce jar apricot jam

6 ounces apricot nectar - I used Kern's

1 cup sugar

2 teaspoons pumpkin pie spice

2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

1/4 teaspoon almond extract

1 teaspoon vanilla extract - I use mexican vanilla which has a stronger flavor.

Combine apricots, jam, nectar, sugar and pumplin pie spice in a medium saucepan and bring to a simmer over medium heat, ruduce heat to low (you want it to just bubble) stirring frequently for 10 minutes.  Add cornstarch mixture and continue simmering for another 5 minutes.  Remove from heat and add almond & vanilla extracts.  Let cool to room temperature.  I put mine in the fridge and stirred it every couple of minutes to get it to cool down quicker.  The mixture should be the consistancy of jam.

I bought a box of puffed pastry from the grocery store and the box has 2 sheets in it.  You are supposed to keep it frozen and just set on the counter for 20 minutes before you use it.  Next I just dusted my countertop with flour, unfolded the pastry on top of the flour and rolled it out a little with a rolling pin.  Cut it into 9 squares and put a tablespoon of filling in the middle of each square.  Fold the squares corner to corner (like a triangle) and place them on a baking sheet covered with parchment paper, cook in a 350 oven for 20 minutes.