Fruity baklava bundles

Fruity baklava bundles

Makes 50 bundles

Prep time: 30 minutes

Cook time: 20 minutes

Nicky Slobodnjak of Elk Grove read an article in The Bee's food section some time ago that featured a recipe that called for apricots, nuts and phyllo dough.

She thought she saved the recipe, but now can't find it. She was hoping someone else had this recipe.

Kathleen Nelson of Elk Grove shares this Sacramento Bee recipe that came from an Aug. 28, 2002, story about phyllo written by food writer Gwen Schoen. This should fill the bill for Slobodnjak.

Ingredients

1 cup golden raisins

1½ cups dried fruit (dates or apricots, or both)

4 cups toasted walnuts or almonds or a combination

2 teaspoons ground cinnamon (freshly ground preferred)

¼ teaspoon ground cloves (freshly ground preferred)

¼ teaspoon cardamom, optional

Grated rind and juice of 1 lemon or the grated rind and juice of ½ orange

3 tablespoons honey

1 teaspoon vanilla or almond extract

1 (16-ounce) package phyllo dough

1 stick (½ cup) unsalted butter, melted in a small bowl

Instructions

Preheat oven to 350 degrees.

Put all ingredients except the phyllo dough and butter in a food processor and process until coarsely ground.

Unwrap phyllo dough onto a counter or board covered with plastic wrap or a damp towel. Cover the dough with a damp towel. Take about half of the phyllo sheets and cut them in half across the width. Stack those sheets under a damp towel and wrap the rest in an airtight wrapping for later.

Take one of the cut sheets and brush with melted butter. Fold over lengthwise and brush with butter. Fold over widthwise into a small rectangle and brush with butter. Place a rounded teaspoon of filling in the middle. Fold up short sides first and then bring up corners to make a bundle. Twist gently to seal, place on an ungreased baking sheet and cover with a damp towel. Repeat with remaining sheets of phyllo.

When ready to bake, remove towel and place in 350-degree oven for 20 minutes or until the bundles are golden. Be careful not to overbake.

Alternatively, you may freeze the bundles on the baking sheet. Once frozen, place them in a plastic bag and freeze them for up to three months.

Per bundle: 129 calories; 3 grams protein; 13 grams carbohydrates; 8 grams fat (2 saturated, 2 monounsaturated, 4 polyunsaturated); 5 milligrams cholesterol; 45 milligrams sodium; 1 gram fiber; 6 grams sugar; 53 percent calories from fat.