Apricot Pockets

this recipe makes about a dozen little "pockets" they don't last long at our house...have tried this recipe with peach halves..etc..sometimes I only chill dough about 1 hour before baking, original recipe said it made a dozen..but I usually don't have a "dozen" apricot halves in my can!recipe kept coming up, ground almonds, but I used almond powder....

• Ready In: 1 hr 5 mins
• Yields: 12 pockets

Ingredients

• 1⁄2 cup butter, softened
• 3  ounces cream cheese, softened
• 1  cup flour
• 16  ounces  apricot halves, drained
• 1  cup sugar
• 1⁄2 teaspoon cinnamon
• 1  dash nutmeg
• 1⁄2 cup powdered sugar
• 1⁄2 teaspoon  ground almonds (optional)

Directions

1. mix together the butter, cream cheese and flour.
2. form a ball.wrap in plastic wrap and refrigerate overnight.
3. remove from refrigerater and work dough until pliable.roll out on floured surface.cut dough into 12 3" squares.
4. combine sugar, cinnamon and dash of nutmeg and almond powder, if available, in small bowl.
5. take each apricot half, roll in this mixture and place into one of these squares.
6. fold up corners to the center to form a pocket.
7. bake at 350* for 20-25 minutes.on a parchment covered sheet.or until lightly browned.
8. remove to wire rack and when almost cooled.sprinkle with powdered sugar -- .