Pastry: Mix margarine and cream cheese until smooth. Add flour and blend well. Refrigerate overnight.
Filling: Dice apricots. Place diced apricots in saucepan and add enough water to cover. Cook apricots in water until tender. Drain and reserve for glaze. Drain and reserve juice for glaze. Mash the drained apricots then sweeten to taste.
Originally Submitted
3/3/2008
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