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
Ingredients:
- 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
Instructions:
- 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.
- 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.
- Chill cut cookies for 20 minutes.
- Brush cookies with beaten egg and sprinkle with granulated sugar. Bake 12–14 minutes or until lightly golden.
- 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.
