Mediterranean Apricot Phyllo Bites

• 1/2 cup unblanched almonds
• 1/2 cup chopped dried apricots
• 1 tablespoon plus 1/2 cup butter, melted, divided
• 2 tablespoons honey
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon almond extract
• 20 sheets phyllo dough (14x9 inches)

1. 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.
2. Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips.
3. 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.
4. Place triangles on a greased
5. . Bake at 375u0b0 for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

unblanched almonds, apricots, butter, honey, lemon zest, almond extract, phyllo

Taken from www.tasteofhome.com/recipes/mediterranean-apricot-phyllo-bites/ (may not work)