Apricot-Cream Cheese Beggar's Pouches

• Beggar's Pouches
• - Brie cheese
• - PHILADELPHIA Original Cream Cheese, softened
• 1 cup dried apricots, chopped
• 1/4 cup fresh chives, chopped
• 32 sheets frozen phyllo dough, thawed
• 1 cup butter, melted
• 1/2 cup pecans, ground
• Orange-Apricot Sauce
• 2 cups orange marmalade
• 3/4 cup apricot nectar
• 1/2 cup dried apricots, chopped

1. Beggar's Pouches Mix cheeses, apricots and chives; set aside.
2. Brush 1 phyllo sheet lightly with butter.
3. Repeat with 3 additional sheets, stacking all on first sheet.
4. Cut stack in half lengthwise, then crosswise twice to make 6 (4-1/2x4-inch) squares.
5. Repeat with remaining phyllo sheets.
6. Sprinkle each stack with 1/2 tsp.
7. pecans.
8. Use #70 scoop to place cream cheese mixture on center of each stack.
9. Bring together 4 points of each phyllo square, then pinch together at top to seal.
10. Transfer to parchment paper-lined sheet pan.
11. Refrigerate 15 min.
12. Bake in 375 degrees F-standard oven 10 to 12 min.
13. or until golden brown.
14. Orange-Apricot Sauce Mix all ingredients; bring to a simmer over medium heat.
15. Remove from heat; cool.
16. For each serving: Serve 1 Beggar's Pouch with about 1 Tbsp.
17. Orange-Apricot Sauce.

beggars pouches, cheese, cream cheese, dried apricots, fresh chives, phyllo dough, butter, pecans, orangeapricot sauce, orange marmalade, apricot nectar, dried apricots

Taken from www.kraftrecipes.com/recipes/apricot-cream-cheese-beggars-pouches-120509.aspx (may not work)