2 c. flour
1/2 lb. cream cheese
1/2 lb. butter

Work all together. Chill overnight or freeze. Make turnovers and fill with favorite filling. Bake at 400 degrees for 15 to 20 minutes.

FILLING:

1 (8 oz.) pkg. dried apricots
Dash of salt
Nutmeg to taste
2 tbsp. butter
2 to 2 1/2 c. sugar
2 tbsp. flour

Cover apricots with water. Bring to boil. Lower heat and let cook until soft. Add sugar, salt and nutmeg. Mash and cook until thick, adding a paste of the flour and butter if necessary. Remove from heat: cool. Roll out cream cheese pastry and make turnovers. Bake at 400 degrees for 15 to 20 minutes.

GLAZE:

4 tbsp. powdered sugar
1/2 tsp. vanilla
Milk (enough to be thin)

Combine powdered sugar, vanilla and enough milk to be thin.