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Apricot Slice

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Ingredients
  Sugar 1 Tablespoon
  Warm milk 100 Milliliter (1/2 Cup Warm Milk 110°F, 43°C)
  Active dry yeast 1 Tablespoon (1 Package)
  All purpose flour 225 Gram (1 1/2 Cup)
  Salt 1 Pinch
  Butter 40 Gram (3 Tablespoon)
  Egg 1⁄2
  Apricots/2 pound cans apricot halves 1 1⁄2 Pound (675 Gram)
  Curd cottage cheese 350 Gram (1 1/2 Cups)
  Eggs 2
  Cornstarch 15 Gram (2 Tablespoon)
  Lemon juice 1⁄2 Teaspoon
  Sugar 40 Gram (3 Tablespoon)
  Sliced almonds 15 Gram (2 Tablespoon)
Directions

FOR YEAST DOUGH:
1. Stir a pinch of sugar into warm milk and sprinkle with yeast.
2. Let stand 5 minutes or until the surface is frothy.
3. Stir gently to moisten any dry particles remaining on top.
4. Sift flour, remaining sugar and salt into a large bowl.
5. Melt butter; cool slightly.
6. Lightly beat butter and egg into yeast mixture.
7. Pour into flour mixture, combining to make a dough.
8. Knead dough 5 minutes on a lightly floured surface.
9. Cover and let rise in a warm place 30 minutes.

FOR TOPPING
10. Wash, halve and pit fresh apricots or drain canned apricots.
11. Press cottage cheese through a strainer into a medium bowl.
12. Mix in eggs, cornstarch, lemon peel and juice and sugar.
13. Grease a 13x9-inch (33x23-cm) cake pan.
14. Preheat oven to 425°F (220°C).
15. On a floured surface, roll out risen dough to fit bottom of pan.
16. Place dough in greased pan.
17. Spread cheese mixture over dough and arrange prepared apricots cut-side down on top.
18. Sprinkle with almonds.
19. Bake 25 to 30 minutes.
20. Cool slightly then slice and remove from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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