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 TimePrep: 30 min. Bake: 20 min. + cooling
- 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
- 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 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-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 Facts1 slice: 446 calories, 25g fat (9g saturated fat), 38mg cholesterol, 224mg sodium, 52g carbohydrate (31g sugars, 3g fiber), 7g protein.
Originally published as Sugar Plum Phyllo Kringle in Taste of Home Christmas Annual 2016
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