Apricot Horns
From hollyeats 12 years ago
- Bake 10-12 min. to make
- Serves 3 dozen
These family favorite cookies are more like tiny pastries. The dough develops flaky layers like puff pastry but is much more flavorful. No sugar in the dough and you won't miss it. Try these and you will wish you'd made more.
Ingredients
- 250g unsalted butter shopping list
- 200g cream cheese shopping list
- 2 C flour shopping list
- 1 small beaten egg shopping list
- apricot jam shopping list
- Granulated sugar for rolling out shopping list
How to make it
- In a medium bowl, grate the butter with a large-holed cheese grater into the flour and distribute well by tossing with your hands.
- Then add the cream cheese and mix thoroughly to a smooth dough, but don't let it get greasy, it must stay cold.
- Wrap and chill at least 1 hour.
- Preheat oven to 180° C/375°F.
- Roll out dough to 1/4" thick in granulated sugar.
- Cut circles, put small bit of apricot preserves in the middle, brush edges lightly with beaten egg, fold over and seal well.
- Save and re-roll scraps only once; whatever's left over again should be baked and eaten as is.
- Bake on parchment paper (they leak!) 10 minutes or until starting to get golden brown on the edges.
- Cool on racks and store in airtight tin when fully cooled.
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