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Apricot Nut Pastry Recipe
|Apricot nectar||3 Tablespoon, heated|
|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
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 mg
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
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 450Â°F 8 to 9 minutes, or until pastry is lightly browned; cool.