Apricot Cream Fried Pies

• 1 1/3 cups water
• 1 (6-ounce) package dried apricots
• 1/4 cup sugar
• 2 tablespoons cream cheese
• 1 (15-ounce) package refrigerated piecrusts
• Vegetable oil

1. Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
2. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.
3. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
4. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
5. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350u0b0. Fry pies, in batches, 2 minutes on each side.
6. NOTE: To bake, place on lightly greased baking sheets at 425u0b0 for 12 minutes.

water, apricots, sugar, cream cheese, vegetable oil

Taken from www.myrecipes.com/recipe/apricot-cream-fried-pies (may not work)