Recipe

Apricot Pastry Fold-ups Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years ago The beauty of this recipe is that it plays the tart apricots off the tang of the cream cheese and vinegar in the dough, complimented nicely by a delicate sweet glaze. The dough is delicate and flaky. Prep:120m Cook:30m Servings:22	Mystic_rive
	pretty very tasty foldup pastry

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riverznnd

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Ingredients

Dough:

2 cups unsifted all-purpose flour

1 teaspoon salt

1 8oz package cream cheese

1 cup butter

1 tablespoon milk

1 tablespoon white vinegar

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Filling

12ish oz dried apricots

2 cups water

1 and 1/2 cup granulated sugar

Glaze

3/4 cup confectioners' sugar

1 tablespoon water

Directions

Mix your flour and salt then cut in the cream cheese and butter like you would if you were making a pie.

Add milk and vinegar.

mix it with your hands until the dough comes together.

Split it into four balls, wrap, and refrigerate for at least 2 hours.

Toward the end of the 2 hours combine the apricots, water, and sugar in a sauce pan on the stove.

Bring the mix just to a rolling boil, then turn the heat off and let the apricots cool in the water.

Then drain.

Heat your oven to 400 and line a baking sheet or two with parchment paper.

Take one ball out of the fridge and roll it out on a dusted counter, or , on a dusted piece of parchment paper.

Trim the dough so it's square, or at least rectangular.

Don't be shy about trimming, with this recipe there's no reason not to mash the scraps back into a 5th ball and use it too.

Cut the dough into 2ish inch squares, and place an apricot (that you've patted dry) in the center of each one.

take the corners of a square and fold them together over the apricot. Pinch the corners together.

Repeat until you're out of dough.

When you remake the ball of scraps, you might want to toss it in the freezer for a couple minutes to get it chilled again.

Place in the 400 deg. oven t for 15 or so minutes or until they're just golden.

And I'm serious about the just GOLDEN part. When the tops are golden, the bottoms are a dark golden, any longer and they'll burn.

let them cool slightly and make the glaze. Add the water to the sugar and stir. Use a spoon to drizzle the glaze over the cookies.

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Comments

ambus 2 years ago said:
My mouth is watering!Thanks for sharing.

ravenseyes 2 years ago said:
Yummy these go on the must make list as well - the dough sounds scrumptious....and the filling as well - thanks

modmom50 2 years ago said:
I honestly think I could eat all 22 servings alllll by myself. These sound absolutely heavenly.

ahmed1 2 years ago said:
This is a winner Joymarie.The dough is so rich..Thanks for sharing.

ahmed1 2 years ago said:
Thanks for sharing the step by step pictures,as I know how is too hard.Working with one hand,taking pictures with the other,taking risk that you will spoil a dough or a mixture.I really understand.Thank you so much...

linebb956 2 years ago said:
Wow! This is awesome! I agree, with everyone here.. you out did your self girl! Wow!

noir 2 years ago said:
JM...another ^5! You have apricots and I have figs! :) These will grace my table this Holiday season!

softshellcrab 2 years ago said:
Another recipe for my save file. I really do love anything with apricots. Thanks

snufflebunny15 2 years ago said:
Impressive!! You make me think I can do this with the step by step photos. Wow!

mystic_river1 2 years ago said:
Cooking and baking to me are a combination of science and art. The science: the ingredients and temps and chill times etc. should be followed as closely as possible. Art: You should remember snuffle that what it looks like is really secondary and will be perfected after you make a dish several times. You can do it, hon....we all started out with flour on our noses and "cloths..es". You go girl!Go where no snufflebunny has gone before LOL

riverznnd 1 year, 11 months ago said:
These look glorious! I have to make something to take to a dear friend's party on Christmas Eve. I do believe these will be it. Many thanks! I think you are among the best of cooks. Chris

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