Making your own phyllo can be a time consuming project, but fortunately the dough you can purchase ready-made works equally well in this recipe. The filling can be pureed or left with some texture. If you do puree the filling, do it before adding nuts and eliminate the raisins. These little packages can also be dusted with powdered sugar before serving. The trick to working with phyllo is to work very quickly and to keep the dough covered when not using so that it does not dry out.
1 pound dried apricots, cut in pieces
2 ½ cups sugar
½ teaspoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
1/4 cup raisins
1/4 cup chopped pecans
8 sheets phyllo
1 stick unsalted butter
If the phyllo is frozen, thaw in the refrigerator for a couple of days.
To make the filling, place the fruit in a saucepan over a medium heat and cover with water. Add the sugar, and simmer until the fruit is very soft and is starting to breakdown, about 15 to 20 minutes. Add additional water if necessary. Stir in the remaining ingredients, remove from the heat and allow to cool for 15 minutes.
Preheat an oven to 375°F.
To assemble, place the phyllo on a flat surface and cover it with a damp cloth when not using to keep the dough from drying out. Working with one sheet at a time, place the short side towards you and brush with the butter. Fold the sheet into thirds lengthwise and again butter. Cut the dough into 4 equal pieces.
Place approximately 1-1/2 teaspoons of the filling in the center of the square. Gather the dough up around the filling and gently press together to seal, leaving the excess phyllo on top as a decoration. Keep the packages covered with a towel until ready to bake.
Place the packages on a lightly greased baking sheet and brush with the remaining butter. Bake for 10 minutes or until golden. Remove, cool slightly, dust with the sugar and serve.