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Apricot Foldovers

Apricot Foldovers

Apricot Foldovers

Apricot Foldovers
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: Filled CookiesDifficulty: Difficult
Servings

30

cookies
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These cookies are the perfect blend of sweet and savory, with a cheddar cheese dough and apricot filling.

Ingredients

  • 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

Directions

  • 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.

Notes

  • The use of SHARP cheddar cheese is essential to this recipe! Using medium or mild cheddar doesn’t give the cookie enough flavor.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
this is a very good cookie. ive made this cookie using cream cheese not chedder and with baker or solo dessert filling any flavor. then you dont have to heat it or add sugar its ready to go. must say i give my version 5 stars
- deece

★★★★☆
I made these cookies 35 years ago and they were my brothers favorites. He asked for them the next few years but I had lost the recipe. I will make them and send to him this year!!! The small pleasures of life!
- Suzie knows Indy

★★★★★
I love this cookie soooooooooooooooooooooooooooooooooooooooooo much!
- A Baker

★★★★★
Love it! I twinked the recipe with a teaspoon of baking soda to make the pastry fluffy. What a fantastic cookie!
- Heather

★★★★★
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.
- Mal

★★★★★
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.
- joyce
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