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Petite Apricot Pastries Reciipe

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Petite Apricot Pastries Reciipe

Prep Time: Cook Time:

Ingredients

  • Yeast, baker's, active dry | 1.00 packet
  • Reduced fat milk with added vitamin A and D | 0.50 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 4.00 cup
  • Granulated sugar | 1.00 tsp
  • Granulated sugar | 0.66 cup
  • Salt | 0.50 tsp
  • Butter without salt | 1.50 cup
  • Egg, whole, raw | 4.00 small
  • Dried walnuts | 2.00 cup, chopped
  • Apricot jam | 24.00 oz
  • Powdered sugar | 4.00 cup unsifted
  • Reduced fat milk with added vitamin A and D | 4.00 tbsp
  • Butter without salt | 6.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 214.11 mg

Fat per serving: 9.94 g

Saturated fat per serving: 4.24 g

Protein per serving: 3.23 g

Sodium per serving: 39.40 mg

Cholesterol per serving: 29.06 g

Instructions

  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 3 cups flour, 1 teaspoon sugar and salt. Cut in 1.5 cup butter until crumbly.
  2. Add yeast mixture and egg yolks; mix well. Stir in enough remaining flour to form soft dough. Combine walnuts and remaining sugar; set aside.
  3. Divide dough into thirds. Between waxed paper, roll one portion into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. baking pan. Sprinkle with 1-1/2 cups walnut mixture. Roll out second portion of dough; place over walnut layer. Spread preserve to within 1 in. of edges. Roll out remaining portion; place over filling.
  4. Bake at 325°F for 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat the powder sugar, 6 oz butter, vanilla and enough milk to achieve desired consistency.
  5. Spread over top; sprinkle with remaining walnut mixture. Cut into 1-in. squares. Refrigerate leftovers.
  6. Serve.

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