Description
Delicate cream cheese pastry folded around sweet apricot filling and dusted with powdered sugar. A traditional Eastern European treat perfect for holidays or teatime.
Ingredients
Units
Scale
Cream Cheese Pastry:
- 8 oz (225g) cream cheese, softened
- 1 cup (226g) unsalted butter, softened
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (60g) powdered sugar (for dusting)
Filling:
- 1 cup apricot preserves (or any thick fruit jam)
- Optional: 1 tsp vanilla extract
Instructions
- Make the Dough: In a mixing bowl, beat cream cheese and butter until fluffy. Mix in flour and salt (and vanilla if using) until a soft dough forms. Wrap in plastic and refrigerate for 1 hour (or overnight).
- Roll and Cut: Preheat oven to 350°F (175°C). Roll dough on a floured surface to 1/8-inch thickness. Cut into 2×2 inch squares.
- Fill and Fold: Place 1/2 tsp apricot jam in the center of each square. Fold two opposite corners toward the center, overlapping slightly and pressing gently to seal (use water to help if needed).
- Bake: Place on parchment-lined baking sheet and bake 12–15 minutes or until lightly golden.
- Dust and Serve: Cool completely and dust generously with powdered sugar.
Notes
- Avoid overfilling to prevent jam leaks.
- For a variety, use raspberry, prune, or poppyseed fillings.
- Store in an airtight container for up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg