Imps are small, light-as-air puffs of pastry filled with apricot jam. They may be eaten anytime, as a snack, for tea or with coffee, cold or warm from the oven.

ABOUT 30 IMPS 8 oz. soft full-fat cream cheese, softened 8 oz. butter, softened 8 oz. self-raising flour, sifted 4 tablespoons sieved apricot jam

In a medium-sized mixing bowl, cream the cream cheese and butter together with a wooden spoon. Fold in the flour, and knead the mixture thoroughly. With your hands, shape the dough into a ball. Wrap the dough in greaseproof or waxed paper and place it in the refrigerator to chill for 2 hours.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Line two large baking sheets with non-stick silicone paper and set them aside.

Remove the dough from the refrig-erator and discard the paper.

On a lightly floured board or surface, using a floured rolling pin, roll out the dough into an oblong not more than |-inch thick. Cut the dough into small

Delectable, melt-in-the-mouth pastries, Imps are made -with a rich cream cheese pastry and filled with apricot jam. Eat them warm from the oven. oblongs about 1-inch wide and 2-inches long. Dot small amounts of the apricot jam in the centre of each oblong and fold them over to make 1-inch squares. Lightly press the edges of the squares down to seal them.

Transfer the squares to the prepared baking sheets, leaving a little space between each one.

Place the baking sheets in the centre of the oven and bake for 8 to 10 minutes, or until the imps are puffed up and golden.

Remove the baking sheets from the oven and transfer the imps to a wire rack to cool before serving.

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