Apricot Cheesecake Pockets

Cookie
Apricot Cheesecake Pockets
Apricot Cheesecake Pockets

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    cups flour

  • 1

    tbsp. sugar

  • 1/4

    tsp. salt

  • 12

    oz. cream cheese (at room temperature)

  • 2

    sticks unsalted butter (at room temperature)

  • 1

    egg, lightly beaten

  • 1/2

    cup apricot jam

  • 1 1/4

    cups confectioners sugar

  • Gold sparkling sugar, for decorating

Directions

Whisk the flour, sugar and salt together. Beat 8 oz. cream cheese and butter until fluffy, 1 minute. Beat in the flour mixture. Divide dough in half. Place each half on a large piece of plastic wrap. Using the wrap to help, form the dough into disks and seal. Chill the dough until firm, at least 1 hour. Mix half the beaten egg into the remaining 4 oz cream cheese. Stir 1 tsp water into remaining egg. Chill both the cream cheese mixture and the egg wash. Position racks in the upper and lower third of the oven. Preheat oven to 350. line 2 cookie sheets with parchment paper. Working on a floured surface, roll out 1 disk of dough to 1/4 inch thick. Using a 4 inch round cookie cutter, cut out the cookies and place on pans. Repeat with the remaining dough disk. Reroll any scrapes and cut out enough cookies to total 24. Transfer 1 of the pans to the refrigerator. Working with 1 pan, place 1 tsp. of the cream cheese mixture 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 the edges. Brush the tops with egg wash. Place the pan in the refrigerator; repeat with the remaining cookies. Bake the cookies until golden brown, 16-18 minutes. Transfer to a rack; let cool. In a bowl, whisk the confectioners sugar with 2 tbsp. water. Working over the parchment, drizzle the cookies with the glaze. Sprinkle with sparkling sugar. Let the glaze set.

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