Apricot Pastries Recipe
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.
Ingredients
| Dried apricots | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Enriched flour | 3 Cup (16 tbs), sifted | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| 1 slightly beaten egg | ||
| Vanilla | 1/2 Teaspoon | |
| Confectioners' sugar | ||
Directions
Simmer apricots in water till tender.
Cool.
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.
Cool.
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.
Chef
