Holiday Apricot Turnovers Are a Sweet and Seasonal Treat

Photo by Mark Kramer

A buttery cookie dough base transforms into these holiday apricot turnovers with the help of a creamy and fruity filling you’ll love.

Makes about 28 cookies

  • ½ Master Dough Recipe (18 oz.)
  • 2 oz. cream cheese, softened
  • 12 oz. apricot lekvar or apricot pastry filling (Solo)
  • 1 egg, beaten
  • 1 tablespoon granulated sugar
  • 6 oz. white chocolate melting wafers (Merkins, on Amazon)
  • Red food coloring
  • Green food coloring

Baking Accessory:

  • 2 ¼″ round fluted cookie cutter
  1. Preheat oven to 350° F. Knead cream cheese into dough until evenly distributed and pliable. Roll out dough onto a lightly floured surface to an even ¼″ thickness.
  2. Cut out circles and place on a baking sheet lined with parchment paper. Place ½ teaspoon of apricot filling in the center of each round and fold opposite sides just barely overlapping in the center.
  3. Chill cut cookies for 20 minutes.
  4. Brush cookies with beaten egg and sprinkle with granulated sugar. Bake 12–14 minutes or until lightly golden.
  5. To make the red and green drizzle: Melt the white chocolate and divide in two separate bowls. Mix in just enough food coloring a drop at a time to get desired color. Once the cookies have cooled, drizzle lightly with green and red colored melted chocolate.
Holiday Apricot Turnovers
Photo by Mark Kramer


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