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Apricot Turnovers
Ingredients:
1/2 c. butter
4 oz. sharp American processed cheese, grated
1 1/3 c. flour
2 Tbs. water
1 c. dried apricots
1 c. sugar
1/2 c. butter
4 oz. sharp American processed cheese, grated
1 1/3 c. flour
2 Tbs. water
1 c. dried apricots
1 c. sugar
Directions:
Cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4 to 5 hours. Meanwhile, cook apricots according to pkg. directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool. Divide chilled dough in half. Roll each half to 10" square; cut into 1 1/2" squares. Place 1 teaspoon apricot filling in each square; fold over and seal. Bake on ungreased cookie sheet at 375 for 8 to 10 minutes. Makes 2 1/2 dozen.
Cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4 to 5 hours. Meanwhile, cook apricots according to pkg. directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool. Divide chilled dough in half. Roll each half to 10" square; cut into 1 1/2" squares. Place 1 teaspoon apricot filling in each square; fold over and seal. Bake on ungreased cookie sheet at 375 for 8 to 10 minutes. Makes 2 1/2 dozen.
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