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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1/3 cup |
| salted butter: 1 cup |
| sour cream: 1/2 cup |
| eggs: 2 (yolks) |
| water |
| dehydrated apricots: 1 1/2 cups |
| water: 1 1/2 cups (boiling) |
| light corn syrup: 3/4 cup |
Apricot-Filled Foldovers
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
0 min -
Servings
60 serving(s)
Tags
- 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.