Apricot Hazelnut Pastries Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Frozen phyllo dough sheets6 , thawed (14 X 9 Inch)
 Butter flavored cooking spray1
 Finely chopped dried apricots1⁄3 Cup (5.33 tbs)
 1/3-less-fat cream cheese2 Tablespoon, softened
 Hazelnuts6 , halved
 Cinnamon sugar4 1⁄2 Teaspoon (Bottled)

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 183

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 21.2 mg

Sodium 642.2 mg26.8%

Total Carbohydrates 125 g41.7%

Dietary Fiber 7.2 g28.7%

Sugars 27.3 g

Protein 15 g30.7%

Vitamin A 31.3% Vitamin C 2.6%

Calcium 9% Iron 29.2%

*Based on a 2000 Calorie diet

Directions

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
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