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:

1-5 of 15 reviews Next >>

Oct 28, 2009
Would make this again.
I love this cookie soooooooooooooooooooooooooooooooooooooooooo much! five stars

A cookie baker in oklahoma Oct 25, 2009
Would make this again.
These are listed with the filled cookies, but I didn't think about it until I was rolling them out, that they are a crust and not a cookie. They are good, but are really more of a mini fruit pie than a cookie. Great with coffee for breakfast, but definitely not very sweet for a dessert. I was trying out recipes for my upcoming cookie exchange, and these definitely aren't anything like a cookie. five stars

Serrena in Fremont, Ca Dec 29, 2008
Would not make this again.
I'm definitely a cookie baker and not a pastry chef. I found that the dough was very crumbly and difficult to form into little pastries. two stars

Heather in Manchester Ct Nov 6, 2008
Would make this again.
Love it! I twinked the recipe with a teaspoon of baking soda to make the pastry fluffy. What a fantastic cookie! five stars

Mal in Poughkeepsie, NY Dec 15, 2006
Would make this again.
These were excellent and I will definitely make them again. I had to bake them longer than the recipe called for. I undercooked the first batch and they were soft and greasy. I doubled the cooking time after that and they were toasted, flaky, and delicious. I also improved the recipe, I think, by adding home-made apricot jam (which I made from dried apricots) to the store-bought apricot preserves. Be sure to make your squares as square as possible or you will have trouble folding over. five stars

Recipe Info

four point seven stars
91% would make this again

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