|12||Sheets frozen phyllo dough, thawed (18"x14" sheets)|
|Cajun Pork filling*|
|Additional melted butter or margarine|
|Apricot Dipping Sauce*|
Lightly brush one sheet of phyllo dough with some of the melted butter. Place another sheet of phyllo dough on top of the first sheet. Brush with butter. Cover remaining phyllo with a damp towel and set aside.
Cut the two-layered sheets crosswise into six equal strips. For each triangle, spoon 1 rounded teaspoon of filling about 1" from one end of one of the strips. Starting at the same end of the phyllo strip, fold one of the points over the filling so it lines up with the other side of the strip, forming a triangle. Continue folding in a triangular shape, using the entire strip of phyllo dough. Repeat with remaining sheets of phyllo dough, butter, and filling.
Place triangles (if frozen, do not thaw) on a baking sheet. Brush with additional melted butter. Bake at 375øF for 15 minutes or until golden.; Serve warm with Apricot Dipping Sauce.
Cajun Pork filling: Cook 1 lb ground pork until no longer pink; drain. Add 2 ts Cajun seasoning. Cook for 1 minute longer. Stir in 1 cup soft-style cream cheese, 2/3 cup shredded carrot, and several dashes bottled hot pepper sauce. Mix well.
Apricot Dipping Sauce: Combine 1/2 cup apricot preserves and 1 tb hoisin sauce in a 1-cup glass measure. Stir in 1 tb thinly sliced green onion and 2 or 3 fresh or bottled kumquats, thinly sliced and seeded, or 1/2 ts finely shredded orange peel. Microwave on High for 45 to 60 seconds or until bubbly. Stir before serving. Serve warm.