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Рецепт Apricot Pastry
by Global Cookbook

Apricot Pastry
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Ингредиенты

  • 1 1/2 x cakes Fleischmann's yeast
  • 1/2 c. lowfat milk, scald & cold to lukewarm
  • 1 1/3 stk butter, to spread on dough
  • 2 1/2 c. flour
  • 1/4 c. sugar
  • 1/2 tsp salt
  • 2 x Large eggs, beaten Apricot preserves Minced nuts, optional

Инструкции

  1. Dissolve yeast in 1/4 c. lowfat milk. Heat 1/6 stick butter in remaining 1/4 c. lowfat milk. Sift flour, sugar and salt together. Make a well in center and add in all remaining ingredients, including Large eggs (except preserves & nuts). Beat well and turn onto lightly floured surface. Cover and let rest for 10 min.
  2. Knead lightly; then roll to 1/4-inch thickness and spread with 1/3 stick room temperature butter. Fold to 3 thicknesses (both sides over the middle 1/3). Roll a third time; spread with butter and fold again. Put on cookie sheet and cover with wax paper and towels and chill overnight. The next day; cut in half and roll each piece to 1/8-inch thickness. Spread the center two thirds with apricot preserves. Bring the sides to meet in the center and bake at 400 degrees for 12 to 15 min or possibly till nicely browned. Ice with powdered sugar frosting if you like. Minced nuts may be sprinkled on top, if you like.
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