Name: Apricot Pecan and Cream Cheese Phyllo Pinwheels
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 dozen pastries
Ingredients: 6 tablespoons unsalted butter, melted; 8 ounces cream cheese, at room temperature, cubed; 1 teaspoon pure vanilla extract; 6 sheets phyllo dough, thawed if frozen; 1/2 cup plus 2 tablespoons apricot jam (see Cook’s Note); 1/2 cup toasted pecans, finely chopped; 3 tablespoons turbinado sugar; Confectioners’ sugar, for dusting

Level: Easy

Total: 1 hr
Active: 15 min

Yield: 1 dozen pastries

Ingredients

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6 tablespoons unsalted butter, melted

8 ounces cream cheese, at room temperature, cubed

1 teaspoon pure vanilla extract

6 sheets phyllo dough, thawed if frozen

1/2 cup plus 2 tablespoons apricot jam (see Cook’s Note)

1/2 cup toasted pecans, finely chopped

3 tablespoons turbinado sugar

Confectioners’ sugar, for dusting

Directions

Position a rack in the upper third of the oven and preheat to 375 degrees F. Brush an 8-by-8-inch glass or ceramic baking dish with 1 tablespoon of the melted butter.
Put the cream cheese in a small microwave-safe bowl and microwave at 50-percent power in 15-second intervals until very soft but not melted, 30 to 45 seconds. Add the vanilla and stir until smooth.
Unroll the phyllo on a work surface with a long side closest to you. Dollop the cream cheese over the top and carefully spread it to cover the entire surface taking care not to tear the phyllo sheets. Dollop and spread 1/2 cup of the jam on top of that. Sprinkle evenly with the pecans and 2 tablespoons of the turbinado sugar. Roll up the phyllo and cut crosswise into 12 pieces with a sharp knife. Place cut-side up in the prepared baking dish in a 3-by-4 grid. Drizzle evenly with the remaining 5 tablespoons melted butter and sprinkle with the remaining 1 tablespoon turbinado sugar.
Bake the pinwheels in the upper third of the oven until crisp and golden brown all over, 30 to 40 minutes. Transfer the pan to a rack and let cool for 10 minutes.
Meanwhile, put the remaining 2 tablespoons jam in a small microwave-safe bowl and microwave just until it’s thin enough to drizzle from a spoon, 10 to 15 seconds. Drizzle the jam over the pinwheels, dust with confectioners’ sugar and serve warm. If you aren’t serving right away, remove the warm pinwheels to a serving plate so they don’t stick to the baking dish as they cool. They’re best the day they’re made, but you can also store them in an airtight container at room temperature for up to 2 days. Reheat them wrapped in foil in a 350-degree-F oven for about 5 minutes or in an air fryer for 2 to 3 minutes.