Apricot Pastry

Recipe by superbuna
READY IN: 1hr 25mins
YIELD: 45 pieces




  • For the dough:
  • Sift flour, baking powder and sugar into bowl.
  • Add lemon rind and butter.
  • Work butter into flour mixture as for pie crust.
  • Add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough.
  • Gather into ball and divide into 4 parts.
  • Put one part to the side.
  • Pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan.
  • Bake in 350 degree F. oven for 12 minutes to set the dough.
  • Remove from oven and spread with Apricot Filling.
  • For the filling:
  • Place apricots in saucepan and pour enough water to cover apricots by an inch.
  • Cook over medium heat until apricots are soft and liquid has been reduced, stirring occasionally so they don't stick to pan.
  • Mash apricots with a fork or an immersion blender to a somewhat smooth puree.
  • Add sugar to desired sweetness.
  • Filling must be thick and not runny.
  • Finish assembling:
  • Roll remainder of dough to 1/8" thickness and cut into 1/2" strips with pie jagger or knife.
  • Arrange diagonally in lattice fashion over apricots, or you can roll pieces of dough into 1/4" diameter and arrange as above.
  • Bake in 350 degree F. oven for approximately 30 minutes or until lightly browned around edges.
  • Before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces.
  • NOTE: I like to trim the edges of the pastry before cutting into serving pieces. It looks better, and the trimmings are delicious with coffee as the baker's reward for the work!