Sweet Apricot Logs

Cut apricots vertically into eighths. Spread puff pastry dough on lightly floured board. Roll to a 12x8-inch rectangle. Cut dough into six 4-inch squares.

Mix brown sugar, cornstarch, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture. Sprinkle remaining brown sugar mixture over apricots in medium bowl.  Drizzle butter over mixture. Gently toss to coat apricots with sugar mixture.

Arrange apricots in a diagonal row on each of 6 puff pastry squares. Fold two opposite corners of each toward center to form into a piece with pointed open ends. Moisten folded points with water and press to seal. Sprinkle lightly with reserved brown sugar mixture.

Bake at 400?F 20 to 22 minutes or until lightly browned.   Remove to baking rack and cool.

Makes 6 servings.

Ingredients: 

1/2 17.3 oz. package frozen puff pastry *
2 cups pitted and halved Washington Apricots
1/4 cup packed brown sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cut butter, melted

*each package contains two sheets of puff pastry, reserve and freeze remaining sheet for future use

Nutritional Analysis:  311 Cal. (171 Cal. from fat), 4 g protien., 19 g fat, 32 g carb., 21 mg chol., 2 g fiber, 282 mg sodium.