1 lb. butter, softened
1 lb. cream cheese, softened
4 c. sifted all purpose flour
2 egg yolks
3 tbsp. milk
1 egg, beaten

FILLING:

12 oz. dried apricots
Water
3 c. granulated sugar

Combine butter, cream cheese, and flour in a large mixing bowl; cut together with pastry blender until like coarse crumbs.

Beat egg yolks with fork in a small bowl; add to crumbly mixture along with milk. Work together with hands until mixed well and mixture "comes off the hands". (Dough can be frozen at this point. Thaw completely; continue.)

Divide ball of dough into 8 wedges. Cut each wedge into 10 parts. Roll each part into a round ball. Place in a large pan with waxed paper between layers. Chill until firm.

FILLING: Turn apricots into saucepan and cover with water. Cook over low heat until apricots are very soft and water is mostly absorbed and evaporated. Mash with potato masher. Add sugar. Bring to a boil. Cool to very cold. Makes about 3 1/3 cups of filling.

Remove 10 balls of dough at a times from refrigerator. On lightly floured board, roll each one out to a 4-5 inch circle, of 1/8 inch thickness. Put a rounded teaspoon of apricot filling on each round and spread, leaving a border. Roll up loosely. Place seam side down on greased cookie sheet. Bend in to a crescent. Brush pastries with beaten egg.

Bake in a preheated 375 degree oven just until golden, about 18 minutes.