Apricot Cheese Crescents Recipe

4.5 3 2
Apricot Cheese Crescents Recipe
Apricot Cheese Crescents Recipe photo by Taste of Home
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Apricot Cheese Crescents Recipe

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4.5 3 2
Publisher Photo
Traditionally, I bake these for Christmas. A cross between sweet breads and cookies, they're also something that I have been asked to make for weddings. I'm a widow with two grown sons and five grandchildren. -Ruth Gilhousen, Knoxdale, Pennsylvania
MAKES:
27 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 1 cup (8 ounces) 4% cottage cheese
  • FILLING:
  • 1 package (6 ounces) dried apricots
  • 1/2 cup water
  • 1/2 cup sugar
  • TOPPING:
  • 3/4 cup finely chopped almonds
  • 1/2 cup sugar
  • 1 egg white, lightly beaten

Directions

In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-in. balls. Cover and refrigerate several hours or overnight.
For the filling, combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes.
Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. Cover and chill.
For topping, combine almonds and sugar; set aside. On a floured surface, roll the balls into 2-1/2-in. 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. Bake at 375° for 12-15 minutes or until lightly browned. Yield: 4-1/2 dozen.
Originally published as Apricot Cheese Crescents in Country Woman March/April 1998, p33

Nutritional Facts

2 each: 168 calories, 9g fat (5g saturated fat), 20mg cholesterol, 144mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 1 cup (8 ounces) 4% cottage cheese
  • FILLING:
  • 1 package (6 ounces) dried apricots
  • 1/2 cup water
  • 1/2 cup sugar
  • TOPPING:
  • 3/4 cup finely chopped almonds
  • 1/2 cup sugar
  • 1 egg white, lightly beaten
  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-in. balls. Cover and refrigerate several hours or overnight.
  2. For the filling, combine apricots and water in a saucepan. Cover and simmer for 20 minutes. 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.
  4. For topping, combine almonds and sugar; set aside. On a floured surface, roll the balls into 2-1/2-in. circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal.
  5. Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375° for 12-15 minutes or until lightly browned. Yield: 4-1/2 dozen.
Originally published as Apricot Cheese Crescents in Country Woman March/April 1998, p33

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MY REVIEW
protected User ID: 6170091 23556
Reviewed Dec. 13, 2012

"Everybody really loved these. It took time but it was worth it for a special day like at the holidays."

MY REVIEW
destine User ID: 2519270 22778
Reviewed Jan. 23, 2010

"This recipe required some work with all the rolling but the results were delicious."

MY REVIEW
samccreary User ID: 1790211 52123
Reviewed Dec. 19, 2008

"My mother has made something similar to this recipe for years- called Hungarian Kiffels. She uses apricot jam for the filling, and cream cheese instead of cottage cheese in the cookie. They're very labor intensive since the dough needs to stay very chilled. She also cuts them into squares, folding in the sides to make diamonds, before dusting with egg whites and almonds. These are my favorite cookie she makes."

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