Recipe: Chocolate and Apricot-Filled Triangles (Ghirardelli recipe)

CHOCOLATE AND APRICOT-FILLED TRIANGLES

FOR THE DOUGH:
1 cup butter, softened
6 ounces cream cheese, softened
1/3 cup confectioners' sugar
2 1/3 cups flour
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
FOR THE FILLING AND TOPPING:
2/3 cup apricot preserves*
1 Ghirardelli Semi-Sweet Chocolate Baking Bar, divided use
1/2 teaspoon vegetable oil

TO PREPARE THE DOUGH:
In a small mixing bowl, beat butter and cream cheese on medium until blended. Beat in the sugar until well combined and fluffy. Gradually add the flour, lemon peel and lemon juice, mixing until thoroughly incorporated. Wrap dough in plastic wrap and chill 1 to 2 hours.

TO FILL AND BAKE:
Combine the preserves and 1/2 bar of chocolate (chopped into pieces) and set aside.

Preheat the oven to 350 degrees F. Lightly grease a baking sheet.

Divide the dough into 4 equal sections. Work with one section at a time, keeping the remaining dough refrigerated. On a lightly floured surface, roll each section of the dough to form a 9-inch square, then cut each into nine 3-inch squares.

Spoon 1 teaspoon of the filling onto the center of each square; brush the edges with water. Fold the squares in half diagonally and press gently with the tines of a fork to seal. Cut three small slits in the top of each. Place on the prepared baking sheet.

Bake 12 to 15 minutes, or until lightly golden brown. Cool 1 minute on the baking sheet. Transfer to a wire rack and let cool completely.

TO MAKE THE TOPPING:
Melt remaining 1/2 bar chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling water. Blend in the vegetable oil, and stir occasionally until the chocolate is smooth.

Pipe chocolate mixture (using a pastry bag) or drizzle it over the triangles in a zigzag pattern. Store loosely covered.

*Substitute strawberry or raspberry preserves for the apricot preserves.

Makes 3 dozen triangles
Source: Ghirardelli