Cook apricots and sugar in a saucepan over a low heat until well
Mix cornstarch with just enough water to make a paste. Spoon some
of the hot apricot mixture into cornstarch paste. Mix until there
are no lumps. Gradually add back into the remaining apricot mixture
and cook until mixture is clear.
On lightly floured board, roll chilled dough into 1/8 inch thickness.
Cut into 4- to 5-inch squares, depending on size of muffin pans
used. Gently place in muffin tins. Fill each with apricot filling
(1/2 to 3/4 full). Dot with butter, a dash of cinnamon, and a dash
of sugar. Bring 4 corners of square together at top to seal. Sprinkle