1 cup butter, softened
2 packages(3oz)cream cheese, softened
2 cups all-purpose flour
2 teaspoon grated lemon peel
6 tablespoon apricot jam
In a small mixing bowl, cream butter and cream cheese until light and fluffy.
Gradually beat in the flour and lemon peel. Shape dough into a ball.
Cover and refridgerate overnight.
Remove dough from the refridgerator 1 hour before rolling.
On a lightly floured surface, roll the dough into a 17-1/2-in. x 12-1/2-in. rectangle; cut into 2-1/2-in. squares.
Spoon 1/2 teaspoon jam onto each square.
Brush edges with water, fold pastry over filling.
Forming a triangle.
Seal edges well with a fork.
Place on greased baking sheets.
Sprinkle with cinnamon-suger.
Bake @ 375 degrees for 15-18 minutes or until golden brown.
Remove to wire racks.
Pairs Well With
These cute handheld desserts are flaky and tender outside with a flavorful fruit filling inside.