Ingredients

1 cup Apricot nectar
1/2 cup Chopped dried apricots
1/3 cup Packed brown sugar
1/4 teaspoon Grated lemon rind
2 tablespoons Fresh lemon juice
3 (3-ounce) bags Dried sweet cherries
2 tablespoons Chopped almonds
1/2 teaspoon Vanilla extract
2 tablespoons Butter, melted
2 tablespoons Canola oil
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/4 cup Graham cracker crumbs, divided
2 tablespoons Brown sugar, divided
Cooking spray

Description

View Full Recipe