APPLE CREAM CHEESE WRAPS
FILLING:
1/3 cup thawed apple juice concentrate, undiluted
1 cup dried apples, chopped
1/4 tsp. Ground cinnamon
Dash of ground nutmeg
1/4 cup (2 oz.) cream cheese
1/4 cup sugar
1 large egg
PASTRY:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs
1/4 cup sugar
TOPPING:
1/2 tsp. Ground cinnamon
1 1/2 tsp. Sugar
FILLING: Combine first 4 ingredients in a small saucepan over medium-high heat. Bring apple mixture to a boil; cover, reduce heat, simmer 5 minutes until most of liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar, cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover, set aside. Preheat oven to 350.
PASTRY
lace 1 phyllo sheet on a large cutting board or work surface, cover remaining dough to keep from drying, lightly coat with cooking spray. Sprinkle phyllo with 2 tsp. Graham cracker crumbs, 1 tsp. Sugar. Repeat layers twice, ending with crumbs, sugar. Cut phyllo stack lengthwise into six 2 3/4 inch wide, strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place strips, seam sides down, on a baking sheet coated with cooking spray, lightly coat each roll with cooking spray. Repeat procedure with remaining phyllo, crumbs, sugar, apple mixture.
TOPPING: Combine 1 1/2 tsp. Sugar, 1/2 tsp. Cinnamon; sprinkle evenly over phyllo rolls. Bake at 350, 10 minutes, cool on a wire rack. Phyllo dough is very thin, easier to work with when it's cold. Enjoy.
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FILLING:
1/3 cup thawed apple juice concentrate, undiluted
1 cup dried apples, chopped
1/4 tsp. Ground cinnamon
Dash of ground nutmeg
1/4 cup (2 oz.) cream cheese
1/4 cup sugar
1 large egg
PASTRY:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs
1/4 cup sugar
TOPPING:
1/2 tsp. Ground cinnamon
1 1/2 tsp. Sugar
FILLING: Combine first 4 ingredients in a small saucepan over medium-high heat. Bring apple mixture to a boil; cover, reduce heat, simmer 5 minutes until most of liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar, cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover, set aside. Preheat oven to 350.
PASTRY
lace 1 phyllo sheet on a large cutting board or work surface, cover remaining dough to keep from drying, lightly coat with cooking spray. Sprinkle phyllo with 2 tsp. Graham cracker crumbs, 1 tsp. Sugar. Repeat layers twice, ending with crumbs, sugar. Cut phyllo stack lengthwise into six 2 3/4 inch wide, strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place strips, seam sides down, on a baking sheet coated with cooking spray, lightly coat each roll with cooking spray. Repeat procedure with remaining phyllo, crumbs, sugar, apple mixture. TOPPING: Combine 1 1/2 tsp. Sugar, 1/2 tsp. Cinnamon; sprinkle evenly over phyllo rolls. Bake at 350, 10 minutes, cool on a wire rack. Phyllo dough is very thin, easier to work with when it's cold. Enjoy.
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