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Apricot Pastries

sweet.chef's picture
Apricot pastries are delicous home made pastries that can be prepared without too much hassle. Prepared with a bater of flour, yeast, milk, vannila, sugar and egg, the apricot pastry is topped with a heaping of apricots and lightly pinched over. Baked and rolled in sugar, these pastries are alboslutely delicious and peachy.
  Dried apricots 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Sifted enriched flour 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Shortening 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Active dry yeast 1
  Beaten egg 1
  Vanilla 1⁄2 Teaspoon
  Confectioner's sugar 1⁄2 Cup (8 tbs)

Simmer apricots in water till tender.
Sift together flour, sugar, and salt; cut in shortening till mixture resembles coarse crumbs.
Scald milk; cool to warm; add yeast and let soften.
Add egg and vanilla.
Add to flour mixture; mix well.
Divide dough in 4 parts.
On a surface well dusted with confectioners' sugar, roll one part at a time, to 10 inch square.
Cut each in sixteen 2 1/2 inch squares; place heaping teaspoon of apricots in center of each.
Pinch two opposite corners together.
Place 2 inches apart on greased cooky sheet.
Let stand 10 minutes.
Bake in moderate oven (350°) 10 to 12 minutes.
Remove immediately from pan; roll in confectioners' sugar.
Cool on rack.

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Apricot Pastries Recipe