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Apricot-Hazelnut Pastries

Prep time 20 mins
Cook time 12 mins
Yield 1 Dozen (serving size: 1 pastry)

Ingredients

  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray
  • 1/3 cup finely chopped dried apricots
  • 2 tablespoons 1/3-less-fat cream cheese, softened
  • 6 hazelnuts, halved
  • 4 1/2 teaspoons bottled cinnamon-sugar

Nutrition Information

  • calories 44
  • fat 1.3 g
  • satfat 0.4 g
  • protein 1.0 g
  • carbohydrate 7.3 g
  • cholesterol 1 mg
  • iron 0.6 mg
  • sodium 37 mg
  • caloriesfromfat 25 %
  • fiber 0.7 g
  • calcium 12 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place 1 phyllo sheet on a cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Top with 1 phyllo sheet; spray with cooking spray. Cut lengthwise into 4 equal strips.

  3. Place 1 teaspoon chopped apricot, 1/2 teaspoon cream cheese, and 1 hazelnut half onto 1 end of each phyllo strip; sprinkle with 1/4 teaspoon cinnamon-sugar. Fold left bottom corner over apricot mixture, forming a triangle. Keep folding phyllo back and forth into a triangle to end of strip. Repeat procedure 2 times with remaining ingredients.

  4. Place triangles, seam sides down, on an ungreased baking sheet. Coat tops of triangles with cooking spray; sprinkle with 1/8 teaspoon cinnamon-sugar. Bake at 375° for 12 minutes or until golden. Serve warm or at room temperature.

Oxmoor House Healthy Eating Collection