Apricot-Filled Foldovers
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
60 cookies
- Serves:
- 1
ingredients
- 2 1⁄4 cups flour
- 1⁄3 cup sugar
- 1 cup butter
- 1⁄2 cup sour cream
- 2 egg yolks
- water
-
For Filling
- 1 1⁄2 cups dried apricots
- 1 1⁄2 cups boiling water
- 3⁄4 cup light corn syrup
directions
- In a large bowl, mix flour and sugar. With pastry blend, cut in butter until mixture resembles coarse crumbs.
- Stir in sour cream and egg yolks until well blended.
- Turn dough onto lightly floured surface and knead until it holds together.
- Shape into a ball; wrap with plastic wrap and refrigerate 2 hours.
- Prepare Apricot Filling; cover and refrigerate until chilled.
- Preheat oven to 375 and grease cookie sheets.
- Roll 1/4 of dough 1/8" thick, keeping remaining dough refrigerated. Cut dough into 2" squares.
- Place 1/2 teaspoon filing diagonally across each square.
- Moisten 2 opposite corners slightly with water; fold over filling, overlapping corners slightly. Place on sheet and finish the rest.
- FILLING:.
- In a 1 quart saucepan over medium-high heat, heat apricots and water until boiling.
- Reduce heat to low; over and simmer 5 minutes. Drain.
- In a blender at medium speed blend apricots and corn syrup until smooth. Let chill.
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