Prepare the dough and filling and refrigerate the night before.
Assemble and bake the turnovers an hour or two before serving.
1 cup margarine
1 cup cottage cheese
2 cups all-purpose flour
1/4 tsp salt
1 cup chopped dried apricots
Water to cover
1/4 cup sugar
2 tablespoons butter
1/8 teaspoon cinnamon
Combine the butter, cottage cheese, flour, and salt in a mixing bowl and beat until a smooth dough is formed.
Cover and chill 6 hours or overnight.
Place the chopped apricots in a small saucepan and just cover with water.
Simmer for 10 minutes; add the sugar and simmer until thickened, another 10 minutes.
Remove from heat and stir in the cinnamon and butter.
Cool before filling pastries.
Remove the chilled dough from the refrigerator.
Roll the dough to 1/4-inch thickness on a lightly floured surface.
Cut into 3-inch squares.
Place about 1 tsp filling in the center of each square.
Wet the edges of the squares with water or beaten egg.
Fold in half to form a triangle and seal the edges by pinching them together with your fingers.
Bake in a preheated 350°F oven until lightly browned (25 to 30 minutes).
Dust with icing sugar.
Makes 24 to 30 pastries.