Apricot-Hazelnut Pastries

recipe

Yield:

1 Dozen (serving size: 1 pastry)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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