Don't miss another issue…      Subscribe

Apricot Turnovers

 

73

Yield

1

batch

Prep

45

min

Cook

15

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

16 tablespoons butter
or margarine
2 packages cream cheese
2 cups all-purpose flour
sifted
Apricot filling
*
Apricot filling
8 ounces apricots
dried
2 cups water
cold
½ cup sugar
1 teaspoon lemon juice
1 dash cinnamon
*
1 tablespoon butter

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 91863% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 475mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 10%
Sugars g
Protein 21g
Vitamin A 57% Vitamin C 8%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed