Apricot-Cream Cheese Beggar's Pouches

Apricot-Cream Cheese Beggar's Pouches
Yield:
48 servings, 1 topped pouch (45 g) each

Ingredients

Ingredients Weights Measures
Beggar's Pouches
Brie cheese 1 lb. [450 g] -
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g]
dried apricots, chopped 4 oz. [115 g] 1 cup [250 mL]
fresh chives, chopped 1 oz. [30 g] 1/4 cup [50 mL]
frozen phyllo dough, thawed 12 oz. [340 g] 32 sheets
butter, melted 8 oz. [225 g] 1 cup [250 mL]
pecans, ground 2 oz. [60 g] 1/2 cup [125 mL]
Orange-Apricot Sauce
orange marmalade 1 lb. [565 g] 2 cups [500 mL]
apricot nectar 6 fl oz [170 g] 3/4 cup [175 mL]
dried apricots, chopped 2 oz. [60 g] 1/2 cup [125 mL]
Beggar's Pouches
Brie cheese 4 oz. [115 g] -
Philadelphia Brick Cream Cheese, softened 2 oz. [60 g]
dried apricots, chopped 1 oz. [30 g] 1/4 cup [50 mL]
fresh chives, chopped - 1 Tbsp. [15 mL]
frozen phyllo dough, thawed 3 oz. [85 g] 8 sheets
butter, melted 2 oz. [60 g] 1/4 cup [50 mL]
pecans, ground 1/2 oz. [15 g] 2 Tbsp. [30 mL]
Orange-Apricot Sauce
orange marmalade 5 oz. [140 g] 1/2 cup [125 mL]
apricot nectar 1-1/2 fl oz [45 g] 3 Tbsp. [45 mL]
dried apricots, chopped 1/2 oz. [15 g] 2 Tbsp. [30 mL]

Directions

Beggar's Pouches Mix cheeses, apricots and chives; set aside.

Brush 1 phyllo sheet lightly with butter. Repeat with 3 additional sheets, stacking all on first sheet. Cut stack in half lengthwise, then crosswise twice to make 6 (4-1/2x4-inch) squares. Repeat with remaining phyllo sheets.

Sprinkle each stack with 1/2 tsp. (2 mL) pecans. Use #70 scoop to place cream cheese mixture on center of each stack. Bring together 4 points of each phyllo square, then pinch together at top to seal. Transfer to parchment paper-lined sheet pan. Refrigerate 15 min.

Bake in 375ºF-standard oven 10 to 12 min. or until golden brown.

Orange-Apricot Sauce Mix all ingredients in saucepan; bring to a simmer on medium heat. Cool.

For each serving: Serve 1 Beggar's Pouch topped with about 1 Tbsp. (15 mL) Orange-Apricot Sauce.

Kraft Kitchens Tips

Substitute
Substitute fresh apricot puree for the apricot nectar.
Make Ahead
Prepare pouches as directed. Freeze up to 3 months. Thaw 20 min. before baking as directed, increasing the baking time as needed until heated through and golden brown.

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