Mango-Hazelnut Phyllo Pockets

Ingredients

• 1 box phyllo dough
• 1 cup Amoretti® Hazelnut Pralinosa
• 1½ cup cubed mango
• 1 cup candied slivered almonds
• ½ cup (1 stick) butter, melted

Directions

1. Preheat oven to 375°F.
2. Cut sheets of phyllo pastry in half to form long rectangles. Keep sheets covered with damp cloth to keep from drying out.
3. Separate one sheet from the stack. Brush with melted butter.
4. Fold in half and brush with more butter. The double layer of phyllo will be nearly square.
5. Spread Hazelnut Praliosa on one end of the phyllo, leaving a 1" gap all around.
6. Top with diced mango and candied almonds.
7. Roll up phyllo sheet like a burrito, brushing with melted butter wherever dough overlaps. Place on sheet pan.
8. Brush rolls with butter and bake for 10-15 minutes until golden brown.