Apricot Turnovers
Serving Size : 12
Ingredients for prepare Apricot Turnovers
:
| Amount | Measure | Ingredient - Preparation Method |
| 16 | tb | Butter or margarine |
| 2 | pk | Cream cheese |
| 2 | c | Flour - sifted |
Apricot filling
Apricot filling:
apricot turnovers |
| 8 | oz | Dried apricots |
| 2 | c | Cold water |
| 1/2 | c | Sugar |
| 1 | t | Lemon juice |
| 1 | d | Cinnamon |
| 1 | tb | Butter |
recipe Apricot Turnovers
APRICOT FILLING: Cook apricots in water until almost tender,
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stirring occasionally. Add sugar and lemon juice. add the dash of cinnamon, continue cooking until thickened and
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tender. Remove from heat and add butter. cool. If you prefer a sweeter filling, you may add more
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sugar. COOKIE; Cream cheese and margarine together, add flour slowly until a smooth dough is
Apricot Turnovers
formed. Use a wooden spoon to cream and not a mixer. Chill dough 10-15 minutes.
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Roll out on a floured board to a thin layer, cut in circles and
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place on an ungreased cookie sheet. Use a small amount of apricots on half the circles to within
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1/4" of the edge. Fold circles over and press edges together with a fork. Bake at 350F
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for 15-20 minutes. It will be a very pale golden brown. When cool, ice with powdered sugar icing.
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These are delightful with hot tea. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair
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of Texas, 1976.
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