2 cups pitted Washington apricots
1/2 - 17.3 oz. package frozen puff pastry*, thawed
1/4 cup packed brown sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
Cut apricots vertically into eighths. Spread puff pastry dough on lightly floured board. Roll to a 12x8-inch rectangle. Cut dough into six 4-inch squares. Mix brown sugar, cornstarch, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture. Sprinkle remaining brown sugar mixture over apricots in medium bowl. Drizzle butter over mixture. Gently toss to coat apricots with sugar mixture. Arrange apricots in a diagonal row on each of 6 puff pastry squares. Fold two opposite corners of each toward center to form into a piece with pointed open ends. Moisten folded points with water and press to seal. Sprinkle lightly with reserved brown sugar mixture. Bake at 400˚F 20 to 22 minutes or until lightly browned. Remove to baking rack and cool.
Serving suggestion: If desired, serve with vanilla ice cream or whipped cream.
Nutritional Analysis: 311 Cal. (171 Cal. from fat), 4 g pro., 19 g fat, 32 g carb., 21 mg chol., 2 g fiber, 282 mg sodium.