These flaky, buttery, sweet-tart bundles of joy won't disappoint at a party. I promise you. At Thanksgiving, it was all I could do to keep the guys out of the cupboard that I'd hidden these in. Despite my efforts, only half of them made it to the Woman Cave.
Oh, yes, the Woman Cave. Every year at Thanksgiving, my huge family (by huge I mean over forty people) gets together for football, fun, and food. The guys go into the Man Cave- a cold, garage with nothing but beer, a deep fryer, and, I assume, lots of farts. The women have the Woman Cave in the warm kitchen with fancy treats and cheeses and wine. And no farts. I think we get the better end of the deal. All of this eventually leads to treaties between the caves where we trade fancies for their fried goods. These were a hot commodity.
So, if you're looking for something delicious and deceptively fancy, these are a great go-to. With pre-made phyllo dough, you can't go wrong!
YOU WILL NEED:
1 roll phyllo dough (they come two to a package, so this is great if you've made baclava and have a roll leftover)
1/2 cup apricot filling
1/2 cup butter, melted
2 tsp. sugar
optional:
Brie Cheese
Let phyllo dough thaw in it's plastic package until cool but not frozen. Carefully unroll it and cover with a barely damp paper towel. If the paper towel is too wet, you'll get soggy stuck together sheets of phyllo. It's better to have your sheets dry out a bit than to have them get soggy- the melted butter will soften them a bit.
Lay one sheet of phyllo on a clean, dry work surface and brush lightly with melted butter. Repeat with three more sheets. Spread 1 1/2 T. of apricot filling per roll in a line lengthwise. If you want to add the brie, add thin strips down the line of filling as well. Roll up the phyllo and filling and cut into bite sized pieces. Sprinkle with a little sugar if you haven't added brie.
Bake at 350' until golden brown.
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