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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/3 cups water |
1 (6-ounce) package dried apricots |
1/4 cup sugar |
2 tablespoons cream cheese |
1 (15-ounce) package refrigerated piecrusts |
vegetable oil |
Directions:
1. Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
2. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.
3. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
4. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
5. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.
6. NOTE: To bake, place on lightly greased baking sheets at 425º for 12 minutes.
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