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1
Beat together the cream cheese and butter until the cream cheese is softened but the butter is still chunky.
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2
On low speed slowly add the salt and flour.
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3
Beat until crumbly and beginning to clump together.
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4
Divide dough in two equal pieces.
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5
Flatten each into a rectangle and chill in refrigerator several hours.
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6
Meanwhile make filling.
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7
In food processor separately pulse chocolate, nuts and apricots until very finely chopped.
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8
Then combine them in a large bowl with remaining filling ingredients.
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9
Stir by hand until of uniform consistency.
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10
Between two sheets of waxed paper or parchment paper roll one chilled rectangle of dough to 13 x 9 inches.
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11
It helps if you draw a 13x9 rectangle on one sheet of your paper.
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12
Line the bottom of a 13x9 pan (lined with parchment paper) with one rectangle of dough.
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13
Spread filling over and gently pat to evenly spread.
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14
Roll second dough in same manner as first.
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15
Lay dough over filling, trimming as needed.
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16
Mix egg yolk and water.
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17
Brush over top layer of dough.
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18
Sprinkle with garnish sugar.
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19
Bake at 350F 30-35 minutes until golden.
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20
Remove to rack and cool completely before cutting.
