Apple Cream Cheese Cigars

Ingredients

Filling

• 1 cup dried apple, chopped
• 1/3 cup apple juice concentrate, thawed undiluted
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1/4 cup sugar
• 1/4 cup low-fat cream cheese (2 ounces neufchatel. This is 1/3 less fat cream cheese)
• 1 large egg

Pastry

• 12 phyllo pastry sheets, thawed
• cooking spray
• 1/2 cup graham cracker crumbs, divided
• 1/4 cup sugar, divided

Topping

• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

Directions

1. 1

   To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.

2. 2

   Preheat oven to 350°.

3. 3

   To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.

4. 4

   To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. (To Freeze: Here is were I place the cigars on a baking sheet and hard freeze for 1 hour. Remove the cigars and place in freezer proof bags or FoodSaver them on the gentle setting.).

5. 5

   Bake at 350° for 10 minutes, and cool on a wire rack.