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.