Apricot Cheese Crescents

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


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


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


  1. Pastry: 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.
  3. Filling: Combine apricots and water in a saucepan. Cover and simmer for 20 minutes.
  4. Cool for 10 minutes.
  5. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. cover and chill.
  6. Topping: Combine almonds and sugar; set aside.
  7. 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 greased baking sheets. Brush tops with egg white; sprinkle with almond mixture.
  8. Bake at 375 degrees F for 12 to 15 minutes or until lightly browned.

Yield: 4 1/2 dozen

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