APRICOT CREAM CHEESE PASTRY|
1 pkg. Pepperidge Farm frozen
1/3 c. sugar
3 Tbsp. flour
1 c. dried apricots
1 Tbsp. sugar
8 oz. pkg. cream cheese,
1 tsp. almond extract
1 tsp. grated lemon peel
1/2 c. water
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.
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