Easy and beautiful, this dessert was created out of desperation. I had Egg Roll Wrappers at the end of their life, and I had apricots getting soft. Surely I could do something with them. And just for the record, I couldn't make a shortcake or other sweet cake because I used the last of my sugar on a double batch of sweet potato muffins earlier in the week.
I spent a few minutes searching online and finally gave up, creating my own recipe.
Add the optional almond flavoring to the apricot and mix well. Divide the mashed apricot into four equal parts. Spoon the apricot into the center of a wrapper square. Brush water around the edges of the wrapper. Lay a second wrapper on top and seal by pressing edges together. Repeat with other wrappers and apricot filling. Boil ravioli in water about 5 minutes or until the ravioli floats. Drain and place on a plate, dusting with powdered sugar or beside a dot of honey.
We already knew Paul bakery existed and was good because we had seen one two years ago in Charles de Gaulle airport during a layover. Being peak lunch time, Paul was doing a great business. In an effort to be speedy as we knew there was more on our to-do list, we ordered three pre-made waffles that were put into a warmer at 250 degrees Celsius. Then we could request chocolate syrup or powdered sugar as a topping.
I suppose in my writing I have neglected to point out that my mother taught me how to cook. She helped me get my cooking honor in Pathfinders and still watches over me in the kitchen. This is one of my favorite recipes of hers.