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APRICOT CREAM CHEESE PASTRY 1 pkg. Pepperidge Farm frozen pastry rectangles 1/3 c. sugar 3 Tbsp. flour 1 c. dried apricots 1 Tbsp. sugar slivered almonds 8 oz. pkg. cream cheese, softened 1 tsp. almond extract 1 tsp. grated lemon peel 1/2 c. water powdered sugar Thaw the frozen pastry rectangles (2 per package), about 20 minutes. Make the cheese filling by combining in a mixer cream cheese, 1/3 cup sugar, almond extract, flour and lemon peel. Make fruit filling by combining the dried fruit with water and 1 tablespoon sugar in a saucepan and heating until the fruit is soft. Center half the cheese filling on one of the pastry rectangles. Put half of the fruit filling on top of the cheese filling. Fold over the crust and seal. Repeat for second pastry. Bake on an ungreased cookie sheet at 400 degrees for 20 minutes. Cool slightly and top with a powdered sugar glaze (powdered sugar and water) and slivered almonds. Store in refrigerator and warm to serve. Serves 8 people. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |