|Butter||1 Pound, softened|
|Cream cheese||1 Pound, softened|
|All purpose flour||4 Cup (64 tbs), sifted|
|Egg||1 , beaten|
|Dried apricots||12 Ounce (For Filling:)|
|Water||100 Millilitre (For Filling:)|
|Granulated sugar||3 Cup (48 tbs) (For Filling:)|
Combine butter, cream cheese and flour in a large mixing bowl; cut together with pastry blender until like coarse crumbs.
Beat egg yolks with fork in a small bowl; add to crumbly mixture along with milk.
Work together with hands until mixed well and mixture "comes off the hands." (Dough can be frozen at this point.
Thaw completely; continue.) Divide ball of dough into 8 wedges.
Cut each wedge into 10 parts.
Roll each part into a round ball.
Place in a large pan with waxed paper between layers.
Chill until firm.
For filling: Turn apricots into saucepan and cover with water.
Cook over low heat until apricots are very soft and water is mostly absorbed and evaporated.
Mash with potato masher.
Bring to boil.
Cool to very cold.
Makes about 3 1/3 cups of filling.
Remove 10 balls of dough at a time from refrigerator.
On lightly floured board, roll each one out to a 4 to 5 inch circle, of 1/8 inch thickness.
Put a rounded teaspoon of apricot filling on each round and spread, leaving a border.
Roll up loosely.
Place seam side down on greased cookie sheet.
Bend into a crescent.
Brush pastries with beaten egg.
Bake in a preheated 375°F oven just until golden, about 18 minutes.