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Apricot Foldovers
Nb persons: 0
Yield: about 4 dozen cookies
Preparation time:
Total time:
Source: Spirit of Christmas Book 5, 1991
| Filling: | |
| 1 c. | chopped dried apricots |
| 1 c. | packed brown sugar |
| 1/2 c. | water |
| 2 tb. | flour |
| Pastry: | |
| 2 1/2 c. | flour |
| 1/2 tsp. | salt |
| 3/4 c. + 2 tb. | butter, chilled and cut into pieces |
| 1 (3 oz.) | cream cheese, cut into pieces |
| 1/3 c. | ice water |
For filling, mix all ingredients together in a medium saucepan over medium heat and bring to a boil. Cook, stirring constantly, 8-10 minutes or until filling thickens. Cool completely.
Preheat oven to 350 degrees. For pastry, sift flour and salt together into a medium bowl. Using a pastry blender or 2 knives, cut butter and cream cheese into flour until mixture resembles coarse meal. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. On a lightly floured surface, use a floured rolling pin to roll out dough into a 1/4" thick rectangle. Use a pastry wheel to cut dough into 2" squares. Transfer dough to a greased baking sheet. Spoon about 1 tsp. of filling into the center of each square. Fold dough in half diagonally over filling to form a triangle; use a fork to crimp edges together. Bake 15-20 minutes or until golden brown. Cool completely on a wire rack. Store in an airtight container.
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