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.

Reviews & Comments 1

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  • chuckieb 1 year ago
    Wow! They're beautiful! Not a fan of apricot but I think Raspberry would sub just fine! :) Lovely post!
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