Apricot Cheese Crescents

Yield: 4 1/2 dozen

Ingredients

Pastry

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter
• 1 cup (8 ounces) small-curd cottage cheese

Filling

• 1 (6 ounce) package dried apricots
• 1/2 cup water
• 1/2 cup granulated sugar

Topping

• 3/4 cup finely chopped almonds
• 1/2 cup granulated sugar
• 1 egg white, lightly beaten

Instructions

Pastry

1. In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1 inch balls.
2. Cover and refrigerate several hours or overnight.

Filling

1. Combine apricots and water in a saucepan. Cover and simmer for 20 minutes.
2. Cool for 10 minutes.
3. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.

Topping

1. Heat oven to 375 degrees F. Grease a cookie sheet.
2. Combine almonds and sugar; set aside.
3. On a floured surface, roll the balls into 2 1/2 inch circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. Place on prepared cookie sheet. Brush tops with egg white; sprinkle with almond mixture.
4. Bake for 12 to 15 minutes or until lightly browned.