-
1
Line 2 cookie sheets or possibly jelly roll pans with parchment.
-
2
For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix.
-
3
Cut butter into 12 pcs and add in; pulse to fold in finely.
-
4
Add in Large eggs and pulse to create a ball.
-
5
Form the dough into a rectangle and wrap in plastic.
-
6
Chill till needed, up to 2 days.
-
7
For the filling, rinse, halve and pit the apricots.
-
8
Sprinkle the cut edge of each with a little sugar.
-
9
When ready to create the pastries, preheat oven to 350 degrees and set racks in upper and lower thirds.
-
10
Divide dough in half and roll each half to a 8- by 14-inch rectangle.
-
11
Cut each into 4-inch squares, reserving the left-over pcs of dough.
-
12
Place the squares of dough on the baking pans and center an apricot, cut-side down on each.
-
13
Make a cut in the corner of each square of dough, through the corner and up to the apricot.
-
14
Fold over every other slashed corner of dough to meet in the center over the apricot.
-
15
Egg wash the top of each pastry and cut a 1 1/2-inch disk from the leftover dough to top each pastry.
-
16
Egg wash the disks on the pastries.
-
17
Bake the pastries about 20 to 25 min, turning them back to front and switching pan positions several times so which they bake proportionately.
-
18
Cold on the pans on racks.
-
19
To finish the pastries, bring jam and rum to a boil in a saucepan and strain into another pan.
-
20
Bring to a boil and simmer about 5 min, till no longer watery.
-
21
Paint the top of each cooled pastry with the glaze and sprinkle with the almonds.
-
22
This recipe yields 12 individual pastries.
