Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons orange marmalade1 teaspoon sugar8 sheets phyllo dough (14x9-inch size)4 tablespoons butter, melted1 cup seedless grapes1 tablespoon honey2 teaspoons coarse sugar
Preparation
Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside.
Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese.
Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.
