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Apricot Phyllo Pinwheels With Raspberry Coulis

Total Time: 1 HR 10 MIN Makes: 6 Desserts
Prep Time: 25 MIN Cook Time: 45 MIN

Dried apricots and raspberry coulis provide a fruity one-two punch in these pretty pinwheel cookies.

  • 1/3 cup Water
  • 3 Tbsp. Sugar
  • 1/2 cup Honey
  • 12 pcs. Dried apricots
  • 1 tsp. Ginger, fresh, minced
  • 5 sheets Athens Phyllo Dough, thawed
  • 3 Tbsp. Butter, melted

  • In a 1 qt. saucepan combine water, sugar, honey, apricots and ginger. Bring to a boil, reduce heat and simmer covered for 20-30 minutes. Strain and cool.
  • Cover Phyllo with plastic wrap and then a damp towel. Layer the 5 sheets of Phyllo together brushing each layer lightly with melted butter including the last sheet.
  • Cut the Phyllo into 12″ X 16″ inch rectangle (use the trimmed leftover Phyllo to make small garnishes). Cut the rectangle into twelve 4″ squares.
  • At each corner of the square cut 1 1/2 inches towards the center. Place one apricot in the center and lift every other corner to the center of the apricot to form the star.
  • Seal with melted butter.
  • Bake at 375°F for 10 to 12 minutes or until golden brown.
  • Serve with Raspberry Coulis.