Apricot-Poppy Phyllo Purses with Rose Water Glaze
INGREDIENTS
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Apricot-Poppy Phyllo Purses:
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1 cup (2 sticks) butter, melted, divided
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1 1/2 cups chopped walnuts
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1/2 cup dried Turkish apricots, cut into thin strips
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1/4 cup sugar
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1/4 cup honey
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2 tablespoons McCormick® Gourmet Collection Poppy Seed
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1 tablespoon rose water
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2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
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1 package (8 ounces) frozen phyllo (14x9-inch sheets), thawed
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Rose Water Glaze:
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1/2 cup sugar
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1/4 cup water
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1 tablespoon rose water
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1/2 teaspoon McCormick® Gourmet Collection Poppy Seed
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