Tender cream cheese dough surrounds apricot-studded fudgy brownies. They take a bit of time to put together so bake one tray while assembling the second.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2006
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in granulated sugar. Stir in flour in 2 additions. Form into rectangle; cut in half. Wrap each and refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Brownie Filling: In small saucepan, melt butter with chocolate over medium-low heat; remove from heat. Whisk in sugar and vanilla; let cool slightly. Whisk in egg yolk and flour; stir in apricots. Let cool.
On lightly floured surface, roll out each half of dough into 10-inch (25 cm) square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch (5 cm) squares. Shape scant 1/2 tsp (2 mL) filling into 1-inch (2.5 cm) long log; flatten slightly and place diagonally in centre of each square. Fold 1 corner of dough over filling and moisten corner with water; fold opposite corner over first corner, overlapping slightly and pressing to seal. Arrange, 1 inch (2.5 cm) apart, on prepared pans.
Whisk egg yolk with 1 tbsp (15 mL) water; brush over dough. Sprinkle with coarse sugar. Bake in centre of 325°F (160°C) oven until golden, 13 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month).
Nutritional facts <b>Per cookie:</b> about
- Sodium 24 mg
- Protein 1 g
- Calories 50.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 3.0
- Vitamin A 3.0