Apricot Phyllo Scrunchies

Easy to make dessert or breakfast pastry with just a few ingredients. I usually store phyllo dough in the freezer. Before you use the phyllo dough, make sure to thaw it for at least 24 hours in the fridge. Also, when using phyllo dough, make sure to work quickly so it doesn't dry out. The phyllo dough may break, but it's not a problem with this recipe because you scrunch up the phyllo dough.  When serving phyllo dough, make sure not to put into the oven until you are about to serve it or else it will soften

Ingredients:

• Several sheets of phyllo dough, cut into squares. 
• Sliced apricots (I used canned apricot halves)
• Olive oil, canola oil, or melted butter
• Confectioner's sugar

Directions:

• Preheat oven to 375 F.
• Slice the apricots
• Cut filo pastry dough into squares. I used ~5 squares for each phyllo pastry. Lay a towel over the squares that you are not using so it doesn't dry out. 
• Put one square down, and brush with olive oil, canola oil, or melted butter. Scrunch up the phyllo dough. Then layer another phyllo dough on top, brush with oil, and then scrunch up the phyllo dough. Continue doing until 5 pastry squares are layered. 
• Put some sliced apricots on top of phyllo dough, and then sprinkle sliced almonds on top. 
• Bake for 8-10 minutes (I baked for 10 min).
• Dust with confectioner's sugar and serve immediately.