recipe ingredients
1/2 cup light sour cream
1 tablespoon all-purpose flour
1 tablespoon poppy seeds
1 tablespoon grated lemon peel
1 tablespoon sugar
1 teaspoon lemon juice
6 ounces phyllo pastry (about 9 sheets)
1/2 cup reduced-calorie margarine, melted

recipe directions
Preheat oven to 375*F. Line 2 large baking sheets with foil and set aside. In a small bowl, combine first 6 ingredients. Stack phyllo sheets on wax paper; cover with wax paper and a damp cloth. Remove one sheet of phyllo to a clean work surface and brush with 1 teaspoon of melted margarine. Repeat with 2 more sheets, stacking them. Cut the stack into 12 squares. Place one teaspoon of filling on each square. Enclose by bringing up the four corners and pinching and twising to resemble a gathered sack. Repeat procedure with remaining ingredients until you haver created 36 bundles. Place bundles on prepared baking sheets and place in freezer for 5 minutes. Brush evenly with remaining margarine, then bake 8-10 minutes until golden. Cool on rack.

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