Apricot
Cheesecake Pockets
2 cups flour
1 tablespoon
granulated sugar
¼ teaspoon salt
12 oz. Cream
cheese at room temperature
2 sticks
unsalted butter, at room temperature
1 egg, lightly
beaten
½ cup apricot
jam
1 ¼ cups
confectioners' sugar
Whisk together
flour, granulated sugar and salt. Using a mixer, beat 8 oz. Cream
cheese and butter on medium high speed until fluffy, one minute. Beat
in the flour mixture on low speed. Divide dough in half, place each
half on a large piece of plastic wrap. Form dough into disks and
seal; chill until firm, at least one hour. Meanwhile, mix half the
beaten egg into remaining 4 oz. Cream cheese. Stir 1 tablespoon water
into the remaining egg. Chill both cream cheese mixture and egg wash.
Position oven racks into upper and lower third of oven; preheat to
350. Line 2 cookie sheets with parchment. Working on floured surface,
roll out 1 disk of dough to 1/4” thick. Using a 4” round cutter,
cut out cookies and place on pans. Repeat with remaining dough disk
and scraps; should make 24 cookies. Transfer one pan to refrigerator.
Working with other pan, place 1 tablespoon of cream cheese mixture
and 1 teaspoon jam in the center of each cookie. Using pastry brush,
coat cookie edges with egg wash; fold over filling and seal with the
back of a fork. Brush tops with egg wash. Place pan in refrigerator
and repeat with remaining cookies. Bake cookies until golden, 16-18
minutes. Transfer to rack and cool. Whisk confectioners' sugar with 2
tablespoons water; drizzle cookies with glaze.
