Preheat oven to 375 degrees F.
Dough: Blend ingredients together with ahnds to form a dough. Add more flour if cheese is watery. Shape into 1-inch balls and refrigerate overnight. (Dough may be kept under refrigeration for one month).
Filling: Cook apricots until tender; drain and puree. Add sugar while still hot. Let cool.
Coating: Mix sugar and nuts. Roll each dough ball into a 3-inch round. (Make only 10 horns at a time so dough will remain cold). Place a teaspoon of apricot filling in center. Roll up in the shape of a horn or cone. Dip into egg white then roll in nut mixture. Place on greased cookie sheet. Bake for 12 minutes or until slightly browned. Sprinkle with confectioners sugar.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 132 Servings|
|Calories from Fat: 35 (49%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.9mg||3 %|
|Sodium 38.1mg||1 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.4g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 71
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