Danish Pastries

• 3 sheets of frozen, puff pastry
• 250g block PHILADELPHIA Cream Cheese, softened
• 1 tablespoon caster sugar
• 425g can apricots, drained
• 1/2 cup sultanas

1. Cut each sheet of pastry into 4 squares.
2. Beat Philly* and sugar until smooth.
3. Place an apricot in the centre of each pastry square, top with a spoonful of Philly* mixture and sprinkle sultanas.
4. Fold the corners of the pastry into the centre and twist the point together.
5. Place on a lightly floured scone tray and bake at 220C for 10-15 minutes.
6. Allow to cool slightly and dust with icing sugar to serve.

pastry, philadelphia cream cheese, caster sugar, apricots, sultanas

Taken from www.kraftrecipes.com/recipes/danish-pastries-103193.aspx (may not work)