Fruit Foldovers

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"Festive, like a Pina Colada in a cookie. Very few of these ever make it to the holiday tray, they are devoured first!"
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servings 85 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large bowl mix the flour, white sugar and salt. Cut in the cream cheese and the butter until the mixture resembles coarse crumbs. Work dough with hands until it holds together. Divide dough into four balls, wrap in wax paper and refrigerate for 2 hours or until dough is firm
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly floured surface roll one of the dough balls into a 10 inch circle. Use a 3 inch cutter to cut the dough into circles. Place 1/2 teaspoon of pie filling in the center of each circle. Moisten edge of dough and fold over. Seal edge by pressing with the tines of a fork dipped in flour. Place on an ungreased baking sheet. Repeat with remaining dough.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden. Once cool drizzle with glaze.
  5. To Make Glaze: Combine the confectioners' sugar, rum flavoring, water and corn syrup. Mix until smooth. Keep covered until ready to use.


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this is a good cookie. Not as tasty as I thought but a good cookie

I have made a variation of this cookie every year for the holiday. I use apricot and raspberry pastry filling and I still use the glaze or just use preferred sugar to coat, they are a hit

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