Apricot Foldovers Recipes

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

Steps:

• Soak apricots in brandy for at least an hour, but preferably overnight.
• Drain and reserve liquid.
• In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
• (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
• Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
• Pre heat oven to 350 degrees.
• Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
• Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
• Bake for aprox 12 minutes or until lightly browned.
• Cool on a rack.
• While baking prepare next batch.
• For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
• I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
• After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
• Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.

Steps:

• Cream butter and cheese till light. Blend flour into the creamed mixture. Add water and mix well. Chill 4 to 5 hours.
• Meanwhile, cook dried apricots according to the package directions. Drain well. Stir sugar into hot fruit; cook and stir till mixture boils and becomes smooth; cool.
• Divide chilled dough in half. Roll each half to 10-inch squares; cut 2 1/2 inch squares. Place 1 tsp. apricot filling in each 2 1/2 inch square. Bring up diagonal corners and seal.
• Bake on ungreased sheets at 375 degrees F for 8 to 10 minutes.

Steps:

• In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
• Preheat oven to 400 degrees F (190 degrees C).
• On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
• Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
• In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.

Steps:

• Soak apricots in 1/2 cup brandy for 1 hour or overnight. Drain, reserving liquid; pat apricots dry (I don't pat dry) In mixing bowl combine flour, sugar, and allspice; cut in butter til mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Cover; chill several hours or overnight. Divide into two equal portions; keep chilled till ready to use. On lightly floured surface, roll out one half of dough at a time to 1/8-inch thickness; cut with 2 1/2 inch flute round cutter. Place each cookie on ungreased cookie sheet. Place one apricot on on half of each cookie fold over other half, leaving apricot showing. Bake in 350 degree oven about 12 minutes or until cookies are lightly browned. Remove from cookie sheet; cool on wire rack. Dip half of each cookie in Apricot Brandy Icing. Apricot Brandy Icing: Combine 1 cup sifted powdered sugar and 2 to 3 tablespoons of reserved apricot brandy to make of drizzling consistency.

Steps:

• In a large bowl mix the flour, white sugar and salt. Cut in the cream cheese and the butter until the mixture resembles coarse crumbs. Work dough with hands until it holds together. Divide dough into four balls, wrap in wax paper and refrigerate for 2 hours or until dough is firm
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface roll one of the dough balls into a 10 inch circle. Use a 3 inch cutter to cut the dough into circles. Place 1/2 teaspoon of pie filling in the center of each circle. Moisten edge of dough and fold over. Seal edge by pressing with the tines of a fork dipped in flour. Place on an ungreased baking sheet. Repeat with remaining dough.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden. Once cool drizzle with glaze.
• To Make Glaze: Combine the confectioners' sugar, rum flavoring, water and corn syrup. Mix until smooth. Keep covered until ready to use.

Steps:

• 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.