Fresh apricots appear in the early summer and are only available for a few short weeks. When you find them, bake these cream cheese filled pastries for breakfast or brunch.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 375°F.

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  • In a small bowl, mix cream cheese, preserves and vanilla; set aside.

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  • Open dough canister, remove roll and gently unwind. Press two connected triangles together to form a rectangle. Spread each rectangle with 1 tablespoon plus 2 teaspoons of the cream cheese mixture, leaving a 1-inch border around the edge. Top each with about 1/4 cup of the apricot slices.

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  • Fold one corner of the rectangle over to the middle of the filling, then fold the opposite corner over it, pressing them together to form a tight seal. Brush with egg and sprinkle with sugar.

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  • Carefully transfer to baking sheet and bake at 375°F for about 12 minutes or until browned. With a metal spatula, remove pastries to a cooling rack for 5 minutes. Serve immediately.

Nutrition Facts

365 calories; 20 g total fat; 8 g saturated fat; 50 mg cholesterol; 522 mg sodium. 38 g carbohydrates; 1 g fiber; 7 g protein;

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