225 g softened butter
1 tub 230 g Simonsberg low fat cream cheese softened
2 cups cake flour
1 1/2 cups finely chopped peeled apples or tin pie apples
1/4 teasp ground cinnamon
1 tin apricots drained
Any jam preserves
1 cup icing sugar
4 1/2 teasp milk
1/2 teasp vanilla essence
In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into two portions; cover and refrigerate for 2 hours or until easy to handle.
Preheat oven to 200 degrees. In a small bowl, combine apples and cinnamon. On a lightly floured surface, roll one portion of dough into a 15×9-in. rectangle; cut into 3-in. squares. Place a teaspoonful of apple/whole apricot/jam in center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and apple mixture. Bake 10-12 minutes or until bottoms are lightly browned.
Combine icing ingredients; drizzle over slightly cooled pastries. Yield 2 doz pastries
Source, baked and posted by: Gail Haselsteiner