Apricot-Hazelnut Pastries

Yield: 1 Dozen (serving size: 1 pastry)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Protein: 1.0g
  • Carbohydrate: 7.3g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 37mg
  • Calories from fat: 25%
  • Fiber: 0.7g
  • Calcium: 12mg

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

  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.
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