Apricot Turnovers

Oxmoor House
about 4 dozen


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1 (6-ounce) package dried apricots
1 1/4 cups water
2 cups sugar, divided
1/2 cup butter or margarine, softened
2 cups all-purpose flour
1 (16-ounce) carton creamed cottage cheese
2 egg whites, lightly beaten
1 cup ground pecans


Combine apricots and water in a heavy saucepan; cook over medium heat 30 minutes or until tender. Drain; place apricots in a medium mixing bowl, and mash until smooth. Stir in 3/4 cup sugar; chill overnight.

Cream butter; gradually stir in flour and cottage cheese. Shape mixture into 1-inch balls, and chill overnight.

Combine remaining sugar and pecans in a small mixing bowl; set aside.

Roll balls to a 3-inch diameter on a lightly floured surface. Place 1 teaspoon chilled apricot mixture in center; fold over, and pinch edges together. Dip into egg whites; roll in reserved pecan mixture, and place on greased cookie sheets. Bake at 375° for 12 to 14 minutes. Remove from cookie sheets, and cool on wire racks.

Note: Cottage cheese balls and apricot mixture may be refrigerated up to 2 weeks to prepare turnovers as needed.

Created date

February 2010