INGREDIENTS

INSTRUCTIONS

For the dough, combine all the dry ingredients in the bowl of a food
processor and pulse to mix. Cut butter into 12 pieces and add; pulse
to mix in finely. Add eggs and pulse to form a ball. Form the dough
into a rectangle and wrap in plastic. Refrigerate until needed, up to
2 days.  For the filling, rinse, halve and pit the apricots. Sprinkle
the cut  edge of each with a little sugar.  When ready to form the
pastries, preheat oven to 350 degrees and set  racks in upper and lower
thirds. Divide dough in half and roll each  half to a 8 by14-inch
rectangle. Cut each into 4-inch squares,  reserving the left-over
pieces of dough. Place the squares of dough  on the baking pans and
center an apricot, cut side down on each. Make  a cut in the corner of
each square of dough, through the corner and  up to the apricot. Fold
over every other slashed corner of dough to  meet in the center over
the apricot. Egg wash the top of each pastry  and cut a 1 1/2-inch disk
from the leftover dough to top each pastry.  Egg wash the disks on the
pastries. Bake the pastries about 20 to 25  minutes, turning them back
to front and switching pan positions  several times so that they bake
evenly. Cool on the pans on racks.  To finish the pastries, bring jam
and rum to a boil in a saucepan and  strain into another pan. Bring to
a boil and simmer about 5 minutes,  until no longer watery. Paint the
top of each cooled pastry with the  glaze and sprinkle with the
almonds.  Yield: 12 individual pastries  Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9149  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3862
Calories From Fat: 1316
Total Fat: 151.1g
Cholesterol: 988mg
Sodium: 1752.3mg
Potassium: 1363.7mg
Carbohydrates: 553.5g
Fiber: 18.3g
Sugar: 210.2g
Protein: 80.8g