Apricot Pastries

Apricot Pastries
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.
Makes 8
Prep 10 m
Bake 12 m



  1. 1 of 5 Heat oven to 375 degrees F.
  2. 2 of 5 In a small bowl, mix cream cheese, preserves and vanilla; set aside.
  3. 3 of 5 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.
  4. 4 of 5 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.
  5. 5 of 5 Carefully transfer to baking sheet and bake at 375 degrees F for about 12 minutes or until browned. With a metal spatula, remove pastries to a cooling rack for 5 minutes. Serve immediately.
Nutrition Information for Apricot Pastries
Servings Per Recipe: 8
Per Serving: 7 g pro., 365 kcal cal., 522 mg sodium, 50 mg chol., 20 g Fat, total, 38 g carb., 1 g fiber, 8 g sat. fat