3 egg whites
2 teaspoons vanilla extract
1/4 cup sugar
2/3 cup whole wheat pastry flour
1/2 cup dried cranberries, chopped
1/4 cup sugar, separated
2/3 cup Enova or canola oil
1/2 cup Splenda sugar substitute
1/3 cup golden flaxseed, ground
1 cup all purpose flour
1/3 cup chopped pecans

Divide Fillo dough sheets into 2 sheets each. Brush melted Smart Balance onto every other sheet. Spread apricot fruit spread into a 5-inch circle in middle of the pastry sheets. Place cheese over fruit spread. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down onto a greased baking sheet. Beat egg and water; brush over pastry.

If desired, cut excess dough into decorative pieces or use a cookie cutter and place on top; brush with egg mixture.

Bake at 400°F for 20-25 minutes or until golden brown. Serve warm with apple slices.