Apricot Turnovers
Yield
1 batchPrep
45 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4E+2 | ml |
butter
or margarine |
|
| 2 | packages |
cream cheese
|
|
| 473 | ml |
all-purpose flour
sifted |
|
|
filling
|
* | ||
| Apricot filling | |||
| 231.2 | ml/g |
apricots
dried |
|
| 473 | ml |
water
cold |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
| 1 | dash |
cinnamon
|
*
|
| 15 | ml |
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.
