2 c. unsifted flour
1 tsp. salt (or to taste)
1 pkg. (8 oz.) cream cheese, softened
1 c. butter
1 tbsp. milk
1 tbsp. white vinegar

FILLING INGREDIENTS:

2 pkgs. (6 oz. each) dried apricots
2 c. water
1 1/2 c. granulated sugar

GLAZE INGREDIENTS:

3/4 c. powdered sugar
1 tbsp. water

DOUGH: In a large bowl combine the flour and salt with a pastry blender. Cut in the cream cheese and butter until mixture resembles cornmeal. Add milk and vinegar. Work the dough with your hands until it holds together. Divide into four balls and then wrap each of the balls in wax paper. Refrigerate at least two hours.

FILLING: In a medium saucepan, cover apricots with water, add sugar and bring to a boil. Turn off the heat and let cool in the liquid, then drain.

Preheat oven to 400 degrees. On a lightly floured surface roll each ball of dough out to 1/8 inch thick. Cut into 2 1/2 inch squares. Place apricot filling (1/2 teaspoon), in the center of each square. Fold each corner into the center and pinch tightly, to seal the center. Place onto an ungreased cookie sheet. Bake for 15 minutes or until golden brown. Remove to a wire baking rack to cool.

GLAZE: In a small bowl, mix sugar and water until smooth. Drizzle glaze onto each square when slightly cool. Makes about 45 to 50 foldups.

To freeze, wrap well. Label, then date. Will keep up to three months in the freezer. 120 calories per foldup.