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Sugar Plum Phyllo Kringle

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, Arizona
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    6 servings

Ingredients

  • 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 (14x9 in. each) phyllo dough
  • Butter-flavored cooking spray
  • Confectioners' sugar

Directions

  • Preheat oven to 375°. In a large saucepan, bring apricots, cherries, water, sugar and raisins to a boil. Reduce heat; simmer, uncovered, until liquid is thickened, 6-8 minutes. Stir in walnuts and lemon juice. Remove from heat; cool completely.
  • In a small bowl, beat cream cheese until smooth. Place 1 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-lined 15x10x1-in. baking pan, seam side down. Spritz top with cooking spray. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Sprinkle with confectioners’ sugar.
Nutrition Facts
1 slice: 446 calories, 25g fat (9g saturated fat), 38mg cholesterol, 224mg sodium, 52g carbohydrate (31g sugars, 3g fiber), 7g protein.

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