Apricot-Hazelnut Pastries Recipe

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Apricot-Hazelnut Pastries
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Ingredients:

Directions:

  1. Preheat oven to 375°.
  2. Place 1 phyllo sheet on a cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Top with 1 phyllo sheet; spray with cooking spray. Cut lengthwise into 4 equal strips.
  3. Place 1 teaspoon chopped apricot, 1/2 teaspoon cream cheese, and 1 hazelnut half onto 1 end of each phyllo strip; sprinkle with 1/4 teaspoon cinnamon-sugar. Fold left bottom corner over apricot mixture, forming a triangle. Keep folding phyllo back and forth into a triangle to end of strip. Repeat procedure 2 times with remaining ingredients.
  4. Place triangles, seam sides down, on an ungreased baking sheet. Coat tops of triangles with cooking spray; sprinkle with 1/8 teaspoon cinnamon-sugar. Bake at 375° for 12 minutes or until golden. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1316 Kcal (5510 kJ)
Calories from fat 978.21 Kcal
% Daily Value*
Total Fat 108.69g 167%
Cholesterol 16.2mg 5%
Sodium 145.73mg 6%
Potassium 1736.82mg 37%
Total Carbs 80.31g 27%
Sugars 52.19g 209%
Dietary Fiber 20.9g 84%
Protein 29.2g 58%
Vitamin C 11.1mg 18%
Iron 9.8mg 54%
Calcium 279.7mg 28%
Amount Per 100 g
Calories 496.26 Kcal (2078 kJ)
Calories from fat 368.88 Kcal
% Daily Value*
Total Fat 40.99g 167%
Cholesterol 6.11mg 5%
Sodium 54.96mg 6%
Potassium 654.95mg 37%
Total Carbs 30.28g 27%
Sugars 19.68g 209%
Dietary Fiber 7.88g 84%
Protein 11.01g 58%
Vitamin C 4.2mg 18%
Iron 3.7mg 54%
Calcium 105.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.6
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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