|TINY APRICOT PASTRIES - Loretta Skwarok|
|Crust-Mix cheese and butter together. Add flour and mix well with hands. Work in water to make a smooth dough. Wrap in waxed paper and chill 3-4 hours until firm enough to roll. Divide dough in half, roll out half of dough to 10 inch square. Cut into 16 squares. Repeat for remainder of dough.|
Filling-Snip coursely dried apricots, put in small saucepan with water. Bring to a boil. Cover and simmer for 10 minutes or until tender. Drain. Stir in sugar, bring to a boil stirring. Remove from heat and cool.
Put one tsp of filling on one side of dough square to form a triangle. Wet edges, fold over and seal. Crimp with fork, prick in center. Arrange on ungreased sheet. Brush with milk and sprinkle with sugar. Repeat with remaining dough squares.BR>
Bake at 375 degrees for 12-15 minutes. Remove to cooling rack, cool and store airtight.