Cream butter and cheese till light. Blend flour into the creamed mixture. Add water and mix well. Chill 4 to 5 hours.
Meanwhile, cook dried apricots according to the package directions. Drain well. Stir sugar into hot fruit; cook and stir till mixture boils and becomes smooth; cool.
Divide chilled dough in half. Roll each half to 10-inch squares; cut 2 1/2 inch squares. Place 1 tsp. apricot filling in each 2 1/2 inch square. Bring up diagonal corners and seal.
Bake on ungreased sheets at 375 degrees F for 8 to 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.