What do you get when you combine a turnover recipe with a dried apricot recipe? Fruitovers!
Actually, you can choose the dried apricot filling or any one of a
variety of ready-made fillings, like the Blueberry Turnovers shown. The
mini portions make this a versatile snack, brunch or tea cake recipe.
Make-ahead directions, too!
1 cup butter (2 sticks)
1 cup cottage cheese
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped dried apricots
Water to cover
1/4 cup sugar
2 tablespoons butter
1/8 teaspoon cinnamon
To make the dough, combine the butter, cottage cheese, flour, and salt in a mixing bowl and beat until a smooth dough is formed. Cover and chill 6 hours or overnight.
To prepare the filling, place the chopped apricots in a small saucepan and just cover with water. Simmer for 10 minutes; add the sugar and simmer until thickened, another 10 minutes. Remove from heat and stir in the cinnamon and butter. Cool before filling pastries. Makes 1 cup.
To assemble the turnovers, remove the chilled dough from the refrigerator. Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut into 3-inch squares. (A pizza wheel works well.)
Place about 1 teaspoon filling in the center of each square. Wet the edges of the squares with water or beaten egg. Fold in half to form a triangle and seal the edges by pinching them together with your fingers.
Bake in a preheated 350° oven until lightly browned, 25 to 30
minutes. Dust with confectioner's sugar. Makes 24 to 30 mini pastries.
Make ahead steps:
The night before, prepare the dough and filling and refrigerate. Assemble and bake the turnovers an hour or two before serving.