apricot pillow cookies dessert (Print Version)
# Ingredients:
→ Dough
01 -
225 g cream cheese, softened to room temperature
02 -
227 g unsalted butter, softened to room temperature
03 -
220 g all-purpose flour, sifted
04 -
1/2 tsp finely grated lemon zest
05 -
1/4 tsp fine salt
06 -
1/2 tsp baking powder
→ Filling
07 -
1 jar high-quality apricot preserves
→ Assembly
08 -
2 egg whites, lightly beaten until foamy
09 -
Granulated sugar, for sprinkling
10 -
Additional all-purpose flour, for dusting
# Instructions:
01 -
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until light and fluffy.
02 -
In a separate bowl, sift together the flour, salt, and baking powder, then stir in lemon zest.
03 -
Gradually blend the flour mixture into the creamed butter and cream cheese using a wooden spoon until a sticky dough forms.
04 -
Shape the dough into a ball, wrap in plastic film, and refrigerate for 30 minutes to firm.
05 -
Divide chilled dough into 3 equal portions. On a lightly floured surface, roll each portion to 3–6 mm thickness. Cut into 7.5 cm squares.
06 -
Spoon 1 tsp apricot preserves into the center of each square. Brush the edges with beaten egg whites.
07 -
Fold the corners of each square towards the center, covering the filling, and press the seams together to seal. Brush tops with egg whites and sprinkle lightly with granulated sugar.
08 -
Arrange cookies 2–3 cm apart on an ungreased baking tray. Bake in a preheated oven at 175°C for 25 minutes or until edges are lightly golden.
09 -
Allow cookies to cool on a wire rack before serving.
# Notes:
01 -
Avoid overfilling the dough squares to prevent leakage during baking.
02 -
For best texture, ensure both butter and cream cheese are fully softened before mixing.