Apricot-Cream Cheese Beggar's Pouches

Apricot-Cream Cheese Beggar's Pouches
48 servings


Ingredients Weights Measures
Beggar's Pouches
Brie cheese 1 lb. -
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
dried apricots, chopped 4 oz. 1 cup
fresh chives, chopped 1 oz. 1/4 cup
frozen phyllo dough, thawed 12 oz. 32 sheets
butter, melted 8 oz. 1 cup
pecans, ground 2 oz. 1/2 cup
Orange-Apricot Sauce
orange marmalade 1 lb. + 4 oz. 2 cups
apricot nectar 6 fl oz 3/4 cup
dried apricots, chopped 2 oz. 1/2 cup


BEGGAR'S Pouches Mix cheeses, apricots and chives; set aside.

BRUSH 1 phyllo sheet lightly with butter. Repeat with 3 additional sheets, stacking all on first sheet. Cut stack in half lengthwise, then crosswise twice to make 6 (4-1/2x4-inch) squares. Repeat with remaining phyllo sheets.

SPRINKLE each stack with 1/2 tsp. pecans. Use #70 scoop to place cream cheese mixture on center of each stack. Bring together 4 points of each phyllo square, then pinch together at top to seal. Transfer to parchment paper-lined sheet pan. Refrigerate 15 min.

BAKE in 375ºF-standard oven 10 to 12 min. or until golden brown.

ORANGE-APRICOT Sauce Mix all ingredients; bring to a simmer over medium heat. Remove from heat; cool.

FOR each serving: Serve 1 Beggar's Pouch with about 1 Tbsp. Orange-Apricot Sauce.

Kraft Kitchens Tips

Substitute fresh apricot puree for apricot nectar.
Make Ahead
Prepare pouches as directed. Cover and freeze up to 3 months. Thaw 20 min. before baking as directed, increasing the baking time as needed until golden brown.
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