Ingredients
1/2 cup unblanched almonds1/2 cup chopped dried apricots1 tablespoon plus 1/2 cup butter, melted, divided2 tablespoons honey1/4 teaspoon grated lemon zest1/4 teaspoon almond extract20 sheets phyllo dough (14x9 inches)
Preparation
Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended.
Lightly brush 1 sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the t2 layered sheets into three 14x3-in. strips.
Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat.
Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners’ sugar.
