Apricot, coconut and almond pastries
Makes 40 to 50 pieces
1 package (400 gr.) store-bought
1 jar of apricot jam
1 cup roasted coconut flakes
1 cup walnuts, chopped
½ cup roasted almonds, chopped 1 tsp. cinnamon
½ cup powdered sugar
Cut the phyllo dough into four pieces and roll out each piece thinly on a floured workspace. Spread apricot jam generously on dough.
Mix together the coconut, walnuts, almonds and cinnamon and sprinkle on top of jam. Roll up from side closest to you.
Place the rolls evenly spaced on greased baking paper so that the open side is face-down. Bake for 15 to 20 minutes in an oven that has been preheated to 200 º until golden brown.
While the rolls are still hot, sprinkle with powdered sugar. Let cool a little and then cut into pieces that are 1.5- to 2-cm. thick. Let cool completely and store in an airtight container.