Directions
- Combine Yams, Butter, Apricots, Sugar, Salt, Vinegar, Apple Juice and Rosemary in a small saucepan.
- Over high heat, bring to a boil. Lower heat and simmer until yams soften up, approx. 5 minutes.
- Chill completely.
- Lay out filo pastry, one layer at a time, brushing each one with melted butter before stacking the next sheet on top.
- Cut Filo pastry into 12 squares of about the same size.
- Lay 1 square in each cup of a muffin pan and gently press them down to form bowls.
- Spoon the filling into the pastry bowls until all used up, it should be 1.5 to 2 TBSP per each.
- Top with the crumbled goat cheese and bake in a preheated oven at 350°F for 10 minutes or until pastry is golden brown and Goat cheese is fully softened.
- Garnish with reserved Apricots
Serve hot or cold!
For those who are looking to make this light appetizer a little hardier, try it with Puff Pastry instead, it should be right beside the Filo in your favorite grocery store freezer section.
