Diana's Desserts - www.dianasdesserts.com
See more recipes in Pastry 
Apricot-Cream CheeseTurnovers
in Diana's Recipe Book
 |
| [Be the first to post a review!] |
| Servings: 15 |
| Comments: Like a cheesecake wrapped in pastry, each of these rich little desserts is truly satisfying. They're a welcome addition to a tray of assorted pastries and cookies. |
Ingredients:  For The Pastry Dough: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening or cold butter 6-7 tablespoons water For The Apricot-Cream Cheese Filling: One 3-ounce package cream cheese, softened 1 egg yolk 1/3 cup apricot or peach preserves For The Icing-Optional: 1 cup sifted powdered sugar 1/4 teaspoon vanilla extract 1-2 tablespoons milk |
| Instructions: TO PREPARE PASTRY USING A FOOD PROCESSOR: In a food processor, place the steel blade in work bowl. Add flour, salt, and shortening or butter. Process with on/off turns until most of the mixture resembles cornmeal but a few larger pieces remain. With machine running, quickly add 1/4 cup cold water through the feed tube. Stop processor as soon as all water is added. Scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove from bowl and shape into 1 or 2 equal balls. (If desired, chill for 1-24 hours). TO PREPARE PASTRY BY HAND: In a mixing bowl stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Form dough into a ball. If desired, chill dough for 1-24 hours. TO ROLL OUT PASTRY: On a lightly floured surface, flatten dough with hands. Roll pastry into a 16x12 inch rectangle. Cut into fifteen 4-inch squares. Cover pastry with plastic wrap and set aside while preparing filling. TO MAKE FILLING: In a small mixing bowl beat cream cheese and egg yolk with an electric mixer till combined. Stir in the apricot or peach preserves. TO FILL PASTRY AND BAKE: Spoon about 1 tablespoon of the cream cheese mixture onto each pastry square. Moisten edges with a little water. Fold each pastry square in half diagonally, sealing edges well by pressing with the tines of a fork. Cut slits in top crust. Place on an ungreased baking sheet. Bake in a preheated 375° oven for 15-20 minutes, or till golden. Cool on a rack. FOR ICING: (Optional) Meanwhile, in a small mixing bowl stir together the powdered sugar, vanilla, and enough milk to make an icing of drizzling consistency. Drizzle icing over warm turnovers. Makes: 15 turnovers. |
| Source: DianasDesserts.com |
| Date: September 20, 2002 |