Apricot Foldovers

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Apricot Foldovers

Makes about 30

1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar

Beat together the margarine and cheese until creamy, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes.

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Reviews of Apricot Foldovers:

6-15 of 15 reviews << Previous

Katie in Michigan Jan 2, 2005
Would make this again.
These are the best! They were gone within hours of being made. five stars

A cookie baker in Michigan May 23, 2004
Would make this again.
FABULOUS!!! five stars

A cookie baker in Walpole, NH Jan 7, 2004
Would make this again.
This recipe was surprisingly easy to make! The squares were folded in half because my triangles didn't line up perfectly. I will try it with other jams and jellies, too. I have received soooo many requests for these! five stars

Holly in pennsylvania Dec 15, 2003
Would make this again.
Excellent! My family loved these and wanted more. Will make a double batch this year. five stars

A cookie baker in Michigan Feb 21, 2003
Would make this again.
We loved them! Definitely a keeper. Had requests for more. five stars

joyce in Alameda, CA Feb 16, 2003
Would make this again.
I would make this cookie again. It was a pleasant surprise between the apricot filling and the cheesy dough. The next time I will make it with sharp cheddar cheese as suggested instead of mild, as I did. Using mild cheddar does not give enough of a contrast as I think was intended. five stars

A cookie baker in Dayton, Ohio Dec 18, 2002
Would not make this again.
The cheese overpowered the apricot-I took them to work and shared them , not one person liked them. I am considered to be the best cookie baker at work. one star

A cookie baker in Nevada Nov 30, 2002
Would make this again.
Loved them! Next time I am going to try extra sharp cheddar cheese. five stars

Rita Cummins in Las Vegas Nov 22, 2002
Would make this again.
This is a yummy mixture of savory and sweet. One bites into a flaky cheese dough and then - surprise - the sweet apricot filling. This is an old family favorite and a 'must have' every Christmas. five stars

A cookie baker in Canada Nov 15, 2002
Would make this again.
It sounds like an odd combination, but the cheesy pastry is the perfect compliment to the sweet and tangy apricot preserves. The pastry is light and flaky. Make sure to use sharp cheddar cheese, otherwise they taste a bit bland, but with sharp cheddar cheese these are awesome. These are one of my favorite cookies and we make them every year. five stars

Recipe Info

four point seven stars
91% would make this again

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