Mishmishya

48 Servings

Ingredients

Quantity Ingredient
1 pounds (450 g) tenderized dried apricots
3½ pounds (1.75 kg / 7 3/4 cups) granulated sugar, plus extra for coating
2 ounces (50g / 1/2 cup) blanched pistachios

Directions

Keeps 4-6 weeks under refrigeration.

The apricot petit fours are a favourite Sephardi Chanukkah dish.

Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2½ cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny papaer cases.

FROM: The New Complete International Jewish Cookbook by Evelyn Rose Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@...>

Date: Mon, 02 Dec 1996 14:07:20 -0600

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