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Ingredients
- 1 1/8 c. Dry cherries
- 3/4 c. Boiling water
- 3/4 c. Walnuts, grnd
- 6 Tbsp. Apricot jam
- 24 x Fresh phyllo pastry sheets or possibly frzn, thawed
- 6 Tbsp. Unsalted butter, melted (3/4 stick)
- 6 piece kitchen string, (6-inch-long) Powdered sugar
Directions
- Place cherries in small bowl. Pour 3/4 c. boiling water over. Let stand till softened, about 30 min. Drain well. Pat cherries dry with paper towels. Mix cherries, nuts and jam in medium bowl.
- Lightly oil heavy medium baking sheet. Stack phyllo sheets on work surface.
- Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel. Place 1 phyllo square on work surface.
- Brush lightly with butter. Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter. Repeat with 2 more squares, arranging corners at slight angle. Spoon 1/4 c. sherry mix in center of phyllo stack. Lift edges of phyllo and bring together around filling, forming bundle. With string, tie bundle just above filling. Place on prepared sheet. Repeat with remaining phyllo and filling, forming total of 6 bundles. Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.)
- Preheat oven to 325F. Bake till phyllo is golden brown about 35 min.
- Transfer sheet to rack and cold. Carefully cut string from each bundle.
- Sift powdered sugar over bundles and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 1211 | |
| Calories from Fat 758 | 63% |
| Total Fat 87.08g | 109% |
| Saturated Fat 45.49g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 55mg | 2% |
| Potassium 549mg | 16% |
| Total Carbs 109.25g | 29% |
| Dietary Fiber 6.1g | 20% |
| Sugars 77.27g | 52% |
| Protein 6.79g | 11% |
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