Apricot-hazelnut Pastries


  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray
  • 1/3 cup finely chopped dried apricots
  • 2 tablespoons 1/3-less-fat cream cheese, softened
  • 6 hazelnuts, halved
  • 4 1/2 teaspoons bottled cinnamon-sugar


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