INGREDIENTS

INSTRUCTIONS

FOR SWEET PASTRY DOUGH
FOR FILLING
FOR EGG WASH
FOR APRICOT GLAZE
FOR FINISHING
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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