- 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
- 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
Preheat oven to 375°.
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.
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.
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.