Apricot Pastries Recipes

Steps:

• Pat rolls out flat in a greased 9 x 13-inch dish.
• Spread with jam.
• Bake at 425ºF.
• for 15 minutes.
• While baking, mix sour cream, sugar, egg, and vanilla.
• Remove rolls and jam from oven.
• Reduce heat to 325ºF.
• Spread sour cream/egg mixture over jam.
• Bake 5 to 6 minutes longer.

Steps:

• For the dough:.
• Sift flour, baking powder and sugar into bowl.
• Add lemon rind and butter.
• Work butter into flour mixture as for pie crust.
• Add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough.
• Gather into ball and divide into 4 parts.
• Put one part to the side.
• Pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan.
• Bake in 350 degree F. oven for 12 minutes to set the dough.
• Remove from oven and spread with Apricot Filling.
• For the filling:.
• Place apricots in saucepan and pour enough water to cover apricots by an inch.
• Cook over medium heat until apricots are soft and liquid has been reduced, stirring occasionally so they don't stick to pan.
• Mash apricots with a fork or an immersion blender to a somewhat smooth puree.
• Add sugar to desired sweetness.
• Filling must be thick and not runny.
• Finish assembling:.
• Roll remainder of dough to 1/8" thickness and cut into 1/2" strips with pie jagger or knife.
• Arrange diagonally in lattice fashion over apricots, or you can roll pieces of dough into 1/4" diameter and arrange as above.
• Bake in 350 degree F. oven for approximately 30 minutes or until lightly browned around edges.
• Before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces.
• NOTE: I like to trim the edges of the pastry before cutting into serving pieces. It looks better, and the trimmings are delicious with coffee as the baker's reward for the work!

Steps:

• Preheat oven to 350°.
• For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
• For Pastry Crust: Sift together flour, sugar and salt.
• Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
• Scald milk and let it cool till it is just warm.
• Add yeast to milk and let soften.
• Add egg and vanilla to milk mixture.
• Add milk mixture to the flour mixture.
• Mix well.
• Divide dough into four parts.
• Form each part of dough into a square.
• On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
• Cut each square into sixteen 2½-inch squares.
• Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
• Pinch two opposite corners together.
• Place two inches apart on greased cookie sheet.
• Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
• Bake at 350° for ten to twelve minutes.
• Remove at once from pan to cool on rack.
• Sprinkle with powdered sugar.