Apricot-Hazelnut Pastries

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.