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Apricot Nut Pastry

Canadian.Recipes's picture
  Butter/Shortening 7 Tablespoon
  Apricot nectar 3 Tablespoon, heated
  Milk 1 Teaspoon
  Sifted all purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Chopped nuts 1⁄4 Cup (4 tbs)

Combine butter, hot apricot nectar, and the milk in a bowl; whip with a fork until mixture is smooth.
Sift flour and salt together into the butter mixture; stir quickly to a smooth dough.
Shape dough into a flat round and roll out between two 12 inch squares of waxed paper into a round about 1/8 inch thick.
Peel off top piece of paper and sprinkle dough with 2 tablespoons of the nuts, leaving a 1-inch border plain.
Cover with the paper and gently roll nuts into dough.
Turn pastry over and repeat step 4.
Peel off top paper and fit pastry into a 9-inch pie pan; remove other piece of paper.
Flute pastry edge and generously prick shell with a fork.
Bake at 450°F 8 to 9 minutes, or until pastry is lightly browned; cool.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 942

% Daily Value*

Total Fat 106 g163.1%

Saturated Fat 57.5 g287.3%

Trans Fat 0 g

Cholesterol 226.3 mg75.4%

Sodium 1113.3 mg46.4%

Total Carbohydrates 131 g43.8%

Dietary Fiber 7 g28.1%

Sugars 6.5 g

Protein 25 g50%

Vitamin A 55.8% Vitamin C 12.9%

Calcium 10.9% Iron 41%

*Based on a 2000 Calorie diet

Apricot Nut Pastry Recipe