agm_cape_cod
Well-known member
Apricot Foldovers
Makes 50 cookies
Filling:
¼ cup orange juice
6 Tablespoons sugar
4 ounces chopped dried apricots
Dough:
1¼ cup unsifted flour
6 Tablespoons sugar
Pinch salt
4 ounces cream cheese
¼ cup butter
3 Tablespoons sour cream
1. For Filling: In a small saucepan, mix the orange juice, sugar and apricots.
2. Heat to boiling and reduce heat. Let simmer until the apricots are tender adding orange juice as needed to keep from burning.
3. Let cool. This will keep refrigerated for months.
1. For Dough: In a large bowl or bowl of food processor, combine the flour, sugar, and salt.
2. With pastry blender or off-and-on pulse cut in the cream cheese and butter until the mixture resembles cornmeal.
3. With a fork or pulses mix in the sour cream just until the dough holds together in a ball.
4. Refrigerate at least 1 hour.
5. Preheat oven to 325 degrees F.
6. Grease 2 large cookie sheets or line them with parchment paper.
7. Divide the dough into pieces. Working with one piece at a time, refrigerate the others.
8. On a floured surface roll the dough into a rectangle. Cut into 2-inch squares with a fluted pastry cutter.
9. Place a small amount of apricot filling in the center of the square and fold the opposite ends together and pinch closed. You may want to moisten the dough to seal it.
10. Place on cookie sheet and bake 12-15 minutes or until golden brown on the bottom.
11. Let cool on a wire rack.
Note- Instead of a fluted pastry cutter I finally found a square cookie cutter with fluted sides. This works perfectly and uses up the dough most efficiently.
Makes 50 cookies
Filling:
¼ cup orange juice
6 Tablespoons sugar
4 ounces chopped dried apricots
Dough:
1¼ cup unsifted flour
6 Tablespoons sugar
Pinch salt
4 ounces cream cheese
¼ cup butter
3 Tablespoons sour cream
1. For Filling: In a small saucepan, mix the orange juice, sugar and apricots.
2. Heat to boiling and reduce heat. Let simmer until the apricots are tender adding orange juice as needed to keep from burning.
3. Let cool. This will keep refrigerated for months.
1. For Dough: In a large bowl or bowl of food processor, combine the flour, sugar, and salt.
2. With pastry blender or off-and-on pulse cut in the cream cheese and butter until the mixture resembles cornmeal.
3. With a fork or pulses mix in the sour cream just until the dough holds together in a ball.
4. Refrigerate at least 1 hour.
5. Preheat oven to 325 degrees F.
6. Grease 2 large cookie sheets or line them with parchment paper.
7. Divide the dough into pieces. Working with one piece at a time, refrigerate the others.
8. On a floured surface roll the dough into a rectangle. Cut into 2-inch squares with a fluted pastry cutter.
9. Place a small amount of apricot filling in the center of the square and fold the opposite ends together and pinch closed. You may want to moisten the dough to seal it.
10. Place on cookie sheet and bake 12-15 minutes or until golden brown on the bottom.
11. Let cool on a wire rack.
Note- Instead of a fluted pastry cutter I finally found a square cookie cutter with fluted sides. This works perfectly and uses up the dough most efficiently.