Apricot Envelopes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup butter, chilled (2 sticks; see note)
1 3-oz package cream cheese, chilled
1 or more Tble. ice water, if needed
1/2 cup apricot preserves
1 tsp. grated lemon zest
1 egg while, beaten until foamy
1/4 cup finely minced blanched almonds
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Directions: |
Directions:In the bowl of a food processor, combine the flour and salt. Add the butter and pulse until the butter is the size of tiny peas. Add the cream cheese and process until a dough forms. If dough is too dry to hold together, add 1 tablespoon water (or more if necessary). Form into a flat disk and wrap in plastic wrap. chill for at least 30 minutes.
In a small bowl, combine the apricot preserves and lemon zest.
Preheat oven to 350º.
Divide pastry into thirds and roll each out to 1/8 inch thick. Cut with a 3-inch round fluted cookie cutter. Place cookies on a baking sheet and place 1/2 teaspoon apricot preserves in the center of each. Brush edges with egg while and fold bottom edges over to form a cone shape. Bush again with egg white and sprinkle chopped almonds over apricot preserves.
bake for 12-15 minutes or until golden brown. cool on wire rack and store in an airtight container. |
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Number Of
Servings: |
Number Of
Servings:@ 2 dozen |
Preparation
Time: |
Preparation
Time:@ 1 hour prep and bake time |
Personal
Notes: |
Personal
Notes: Do not substitute reduced-fat spreads; their high water content often yields less-satisfactory results!
This is one of my favorite cookies--very buttery and tasty!!
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