We are still trying to eat up all of our food before we move. So I quickly put together this apricot phyllo roll and then Mike and I gobbled it up. I will make another tomorrow.
That's right. I have so much phyllo on hand I have to find reasons to use it up. The apricots are from a #10 can of freeze dried apricots that we had previously opened.
You really just butter and sugar the phyllo as you normally would for any phyllo recipe, then dump in some re-hydrated apricots and more sugar, roll it up, butter and sugar again, and bake at 350 for 30 minutes.
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