Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.

2 cups dried Apricots

1 package dry Yeast

2 cups Water, for cooking the apricots in

3/4 cup Milk

3 cups Flour

1/2 teaspoon Vanilla

1 Tablespoon Sugar

1 Egg, slightly beaten

1/2 teaspoon Salt

1 cup Shortening

Powdered Sugar, for sprinkling on top

For Dusting Surface

3/4 cup powdered Sugar, mixed with

1/4 cup Flour

Preheat oven to 350°. For Apricots: Cook apricots in water till tender, then cool. Set aside. 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 2 1/2-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. 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.

Preparation time: 1 1/2 hours

Cooking time: 1 3/4 hours

Yields: 64 Pastries

You may also be interested in ...