Viennese Apricot Foldovers Recipe
This is a kick ass recipe for viennese apricot foldovers which will knockout anyone who eats it. Excuse my french please. The asian viennese apricot foldovers is generally consumed as a dessert. Stock up on more and more fruits as you will want to make this viennese apricot foldovers time and again. Why don't you try this great viennese apricot foldovers recipe and see for yourself?
Ingredients
2/3 cup butter, softened
1/3 cup warmed honey
1 hard-cooked egg yolk
1 raw egg yolk, lightly beaten
1/2 teaspoon grated orange or lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups whole wheat pastry flour
2/3 cup APRICOT GLAZE
1 lightly beaten egg white for coating
Directions
Cream butter, add honey, and blend together until light and fluffy.
Force the hard-cooked egg yolk through a sieve, and add to the butter-honey mixture.
Add beaten egg yolk, citrus peel, vanilla, and salt.
Mix well, then sift flour and add to dough.
Form into a ball, wrap in plastic wrap, and chill for about an hour (not longer or it becomes too stiff to handle).
Roll out the dough on a floured board to form a 15-inch square about 1/8 inch thick.
Cut into 3-inch squares, place 2 teaspoonfuls of apricot glaze in the center of each square and fold dough over to form a triangle.
Seal edges by pressing firmly with your thumb or the tines of a fork.
Place on a large, buttered, floured cookie sheet and chill for a half-hour.
Preheat oven to 350° F.
Brush the top of each triangle with egg white, cut a small gash in the center of each folded edge, and bake in preheated oven for 12 minutes.
Remove from baking sheet carefully, and cool on wire rack.
Force the hard-cooked egg yolk through a sieve, and add to the butter-honey mixture.
Add beaten egg yolk, citrus peel, vanilla, and salt.
Mix well, then sift flour and add to dough.
Form into a ball, wrap in plastic wrap, and chill for about an hour (not longer or it becomes too stiff to handle).
Roll out the dough on a floured board to form a 15-inch square about 1/8 inch thick.
Cut into 3-inch squares, place 2 teaspoonfuls of apricot glaze in the center of each square and fold dough over to form a triangle.
Seal edges by pressing firmly with your thumb or the tines of a fork.
Place on a large, buttered, floured cookie sheet and chill for a half-hour.
Preheat oven to 350° F.
Brush the top of each triangle with egg white, cut a small gash in the center of each folded edge, and bake in preheated oven for 12 minutes.
Remove from baking sheet carefully, and cool on wire rack.
