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Apricot Cheese Crescents

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
  • Total Time
    Prep: 1 hour + chilling Bake: 15 min./batch
  • Makes
    4-1/2 dozen


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


  • 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.
Nutrition Facts
2 each: 168 calories, 9g fat (5g saturated fat), 20mg cholesterol, 144mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 3g protein.
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  • Marils
    Sep 29, 2017

    Save yourself a lot of work. Nix the pastry blender and use a food processor, instead. It takes mere seconds. Instead of making an apricot filling, use Solo Apricot Filling, which is thicker and richer than jam or preserves. Other flavors that are good in this are bits of chocolate, Solo Prune, Almond, or Nut fillings. REMEMBER, always use parchment paper instead of a greased cookie sheet. If you get any sweet filling on your baking sheet, you will have a devil of a time getting it off. It sticks like glue, and you can scratch your pan trying to scrub it off. These are all tricks passed down through 4 family generations making apricot crescents. We make these for Thanksgiving, Christmas, and Easter. Another tip. These little pastries are wonderful when they are dusted with vanilla powdered sugar after baking, which gives them an incredible aroma. If someone is allergic to nuts, just forgo the nuts and sprinkle the cookies with powdered sugar once they have cooled (otherwise the powdered sugar starts to melt). As an alternative, instead of nuts or powdered sugar, sprinkle on some sparkling sugar before baking for a gourmet look -- just like I do with my apple pie.

  • protected
    Dec 13, 2012

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

  • destine
    Jan 23, 2010

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

  • samccreary
    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.

  • papabruce
    May 14, 2007

    No comment left