Apricot Turnovers
Submitted by saul
Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.
YIELD
1 batchPREP
45 minCOOK
15 minREADY
1 hrsThese elegant turnovers start with a tender cream cheese pastry dough mixed by hand (not with a mixer) and chilled before rolling.
The filling comes from dried apricots simmered with sugar, lemon juice, and cinnamon until thick and jammy, then cooled with a pat of butter stirred in.
Roll the dough thin, cut into circles, fill half of them, then fold over and seal with fork tines like little hand pies.
Bake until pale golden, then ice with a simple powdered sugar glaze.
Chef Tips
- Use a wooden spoon to mix the dough for the flakiest texture
- Don’t overfill or the apricots will leak out during baking
- Bake until just barely golden; these should stay pale and tender
Ingredients
Directions
APRICOT FILLING: Cook apricots in water until almost tender, stirring occasionally.
Add sugar and lemon juice. add the dash of cinnamon, continue cooking until thickened and tender.
Remove from heat and add butter. Cool. If you prefer a sweeter filling, you may add more sugar.
COOKIE; Cream cheese and margarine together, add flour slowly until a smooth dough is formed.
Use a wooden spoon to cream and not a mixer. Chill dough 10 to 15 minutes.
Roll out on a floured board to a thin layer, cut in circles and place on an ungreased cookie sheet.
Use a small amount of apricots on half the circles to within ¼ inch of the edge.
Fold circles over and press edges together with a fork. Bake at 350℉ (180℃) for 15 to 20 minutes. It will be a very pale golden brown.
When cool, ice with powdered sugar icing.
Comments