Sweet Apricot Logs

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.