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Mediterranean Apricot Phyllo Bites

 Mediterranean Apricot Phyllo Bites
Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.—Taste of Home Test Kitchen
30 ServingsPrep: 30 min. Bake: 10 min.


  • 1/2 cup unblanched almonds
  • 1/2 cup chopped dried apricots
  • 1 tablespoon plus 1/2 cup butter, melted, divided
  • 2 tablespoons honey
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 20 sheets phyllo dough (14 inches x 9 inches)


  • Place almonds and apricots in a food processor; cover and process
  • until finely chopped. In a small bowl, combine 1 tablespoon butter,
  • honey, lemon peel and extract; add almond mixture and stir until
  • blended.
  • Lightly brush one sheet of phyllo with remaining butter; place
  • another sheet of phyllo on top and brush with butter. (Keep
  • remaining phyllo covered with plastic wrap and a damp towel to
  • prevent it from drying out.) Cut the two layered sheets into three
  • 14-in. x 3-in. strips.
  • Place 1-1/2 teaspoons filling in lower corner of each strip. Fold
  • dough over filling, forming a triangle. Fold triangle up, then fold
  • triangle over, forming another triangle. Continue folding, like a
  • flag, until you come to the end of the strip. Brush end of dough

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Mediterranean Apricot Phyllo Bites (continued)

Directions (continued)

  • with butter and press onto triangle to seal. Turn triangle and brush
  • top with melted butter. Repeat.
  • Place triangles on a greased baking sheet. Bake at 375° for 10-12
  • minutes or until golden brown. Cool on a wire rack. Sprinkle with
  • confectioners' sugar. Yield: 2-1/2 dozen.
Tropical Getaway Bites: Substitute macadamia nuts, dried pineapple, lime peel and coconut extract for the almonds, dried apricots, lemon peel and almond extract. Proceed as directed.
Nutritional Facts: 1 triangle equals 74 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 56 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.