Thanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, AZ
- 3/4 cup chopped dried apricots
- 1/2 cup dried cherries
- 1/3 cup water
- 1/4 cup sugar
- 1/4 cup raisins
- 3/4 cup chopped walnuts
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese, softened
- 12 sheets phyllo dough (14 inches x 9 inches)
- Butter-flavored cooking spray
- Confectioners' sugar
- Preheat oven to 375°. In a large saucepan, bring apricots, cherries, water, sugar and raisins to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is thickened. Stir in walnuts and lemon juice. Remove from heat; cool completely.
- In a small bowl, beat cream cheese until smooth. Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with remaining phyllo, spritzing each layer. Spread cream cheese over phyllo to within 2 in. of edges; top with dried fruit mixture. Fold in edges; roll up, starting with a long side.
- Place in a parchment paper-lined 15x10x1-in. baking pan, seam side down. Spritz top with cooking spray. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 6 servings.
Originally published as Sugar Plum Phyllo Kringle in Taste of Home Christmas Annual Annual 2016, p193
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