Petite Apricot Pastries Recipe

Name: Petite Apricot Pastries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm 2% milk (110u00b0 to 115u00b0); 4 cups all-purpose flour; 1 teaspoon plus 2/3 cup sugar, divided; 1/2 teaspoon salt; 1-1/2 cups cold butter, cubed; 4 egg yolks, lightly beaten; 2 cups ground walnuts; 2 cans (12 ounces each) apricot cake and pastry filling; 4 cups confectioners' sugar; 2/3 cup butter, softened; 1 teaspoon vanilla extract; 2 to 4 tablespoons 2% milk

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110u00b0 to 115u00b0)
4 cups all-purpose flour
1 teaspoon plus 2/3 cup sugar, divided
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
4 egg yolks, lightly beaten
2 cups ground walnuts
2 cans (12 ounces each) apricot cake and pastry filling
4 cups confectioners' sugar
2/3 cup butter, softened
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk

1
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 3 cups flour, 1 teaspoon sugar and salt. Cut in butter until crumbly. Add yeast mixture and egg yolks; mix well. Stir in enough remaining flour to form a soft dough. Combine walnuts and remaining sugar; set aside.
2
Preheat oven to 325u00b0. Divide dough into thirds. Between waxed paper, roll one portion into a 15x10-in. rectangle. Transfer to a greased 15x10-in. baking pan. Sprinkle with 1-1/2 cups walnut mixture. Roll out second portion of dough; place over walnut layer. Spread apricot filling to within 1 in. of edges. Roll out remaining portion; place over filling.
3
Bake 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Spread over top; sprinkle with remaining walnut mixture. Cut into 1-in. squares. Refrigerate leftovers.

2245

kcal

Calories

103

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm 2% milk (110u00b0 to 115u00b0), 4 cups all-purpose flour, 1 teaspoon plus 2/3 cup sugar, divided, and more.

Yes, Petite Apricot Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Petite Apricot Pastries

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