Categories: pie- cobbler- cheesecake- tart
Ingredients
- 1 1/2 cups water
- 1 (6 oz.) pkg. dried apricots
- 1/4 cup sugar
- 2 Tbsp. cream cheese
- 1 (15oz.) pkg. refrigerated piecrusts
- Vegetable oil
Directions
- Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
- Process sugar and cream cheese to a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.
- Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
- Spoon 2 rounded teaspoons apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees. Fry pies, in batches, 2 minutes on each side.
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makes 1 1/2 dozen
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Note: to bake, place on lightly greased baking sheet at 425 degrees for 12 minutes.