Apricot Cheesecake Pockets
- 2 cups flour
- 1 tbsp sugar
- 12 oz cream cheese (1 1/2 blocks)
- 2 sticks (8oz) butter, room temperature
- 1 egg, lightly beaten
- 1/2 cup apricot jam
- 1 1/4 cups icing sugar
- Sparkling sugar, for decorating
In a bowl, whisk the flour and sugar.
Using an electric mixer, beat 8 oz cream cheese and butter until fluffy. Beat in flour mixture on low speed. Divide dough in half; place each half on a large peice of plastic wrap. Using the wrap to help form dough into disks and seal. Chill dough until firm, at least 1 hour.
Meanwhile in a small bowl, mix half the beaten egg into the remaining 4 oz cream cheese. Stir 1 tsp water into the remaining egg. Chill both the cream cheese mixture and the egg wash.
Position racks in the upper and lower thirds of the oven; preheat to 350. Line 2 cookies sheets with parchment. Working on a floured surface, roll out 1 disk of dough 1/4 inch thick. Using a 4" round cutter, cut out the cookies and place on the pans. Repeat with remaining disk of dough.
Place 1 tsp of cream cheese and 1 tsp jam in the center of each cookie. Using a pastry brush, coat the cookie edges with the egg wash; fold over the filling. Using the back of a fork, seal edges. Brush the tops with egg wash.
Bake for 16 - 18 minutes, until golden.
In a medium bowl, whish the icing sugar with 2 tbsp water. Working over the parchment, drizzle cookies with the glaze, Sprinkle with sparkling sugar. Let the glaze set.