Apricot Hazelnut Pastries
|Frozen phyllo dough sheets||6 , thawed (14 X 9 Inch)|
|Butter flavored cooking spray||1|
|Finely chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|1/3-less-fat cream cheese||2 Tablespoon, softened|
|Hazelnuts||6 , halved|
|Cinnamon sugar||4 1⁄2 Teaspoon (Bottled)|
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