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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup butter or margarine, cut up |
1 (12-ounce) container small-curd cottage cheese |
1 (6-ounce) package dried apricots |
1/2 cup water |
1 cup sugar, divided |
1 egg white, lightly beaten |
3/4 cup finely chopped almonds |
Directions:
1. Stir together flour and salt; cut in butter with a pastry blender until crumbly. Stir in cottage cheese until blended. Shape mixture into 1-inch balls. Cover and chill 8 hours.
2. Bring apricots and 1/2 cup water to a boil in a saucepan; cover, reduce heat, and simmer 15 minutes. Remove from heat; cool 10 minutes.
3. Process apricot mixture and 1/2 cup sugar in a food processor until smooth, stopping to scrape sides.
4. Pat each ball on a lightly floured surface into a 2 1/2-inch circle. Spoon 1 teaspoon apricot mixture in center of each circle. Fold circles in half, pressing edges to seal. Place on lightly greased baking sheets. Brush with egg white. Stir together remaining 1/2 cup sugar and almonds; sprinkle evenly over crescents.
5. Bake at 375° for 12 to 15 minutes or until lightly browned.
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