Apricot Foldovers

"A pastry crust filled with brandy soaked apricots and dipped in apricot glaze. Very presentable!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Yields:
48 cookies
Serves:
48
Advertisement

ingredients

Advertisement

directions

  • Soak apricots in brandy for at least an hour, but preferably overnight.
  • Drain and reserve liquid.
  • In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
  • (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
  • Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
  • Pre heat oven to 350 degrees.
  • Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
  • Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
  • Bake for aprox 12 minutes or until lightly browned.
  • Cool on a rack.
  • While baking prepare next batch.
  • For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
  • I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
  • After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
  • Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes