Apricot Pastries: A Decadent Delight for the Pastry Enthusiast
Cook Time: 10 minutes
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 64 pastries
Category: Yeast Breads
Keywords: Breads, Christmas, < 4 Hours
Rating: 5/5 (2 Reviews)
Description
Indulge in the ultimate pastry experience with these exquisite apricot pastries, a treasured family recipe passed down from my mother. These delightful treats, while requiring some effort in crafting the pastry shell from scratch, are well worth the time spent, promising to delight your family and friends with their incredible taste and delicate texture. Prepare to embark on a flavorful journey that will transform your baking repertoire!
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry yeast | 2 teaspoons |
| Water | 1 cup |
| Milk | 3/4 cup |
| Flour | 2 cups |
| Vanilla | 1 teaspoon |
| Sugar | 1/2 cup |
| Egg | 1 large |
| Salt | 1 teaspoon |
| Shortening | 1/2 cup |
| Powdered sugar | 3/4 cup (for sprinkling) |
| Additional flour | 1/4 cup (for dusting) |
| Dried apricots | 3 cups (prepared) |
Nutritional Information (per pastry)
| Nutrient | Amount |
|---|---|
| Calories | 70.8 |
| Total Fat | 3.5 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 3.7 mg |
| Sodium | 21.4 mg |
| Total Carbohydrates | 9.2 g |
| Dietary Fiber | 0.5 g |
| Sugars | 3.8 g |
| Protein | 1 g |
Instructions
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Prepare the Apricots: Start by cooking the dried apricots in 1 cup of water until they are tender, ensuring they absorb all the liquid. If the apricots are still firm after the water is gone, add more water a tablespoon at a time, but avoid over-hydrating them. If you prefer a sweeter flavor, feel free to sprinkle in a small amount of sugar. Dried apricots from the produce section tend to yield the best results.
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Make the Pastry Crust: In a mixing bowl, sift together 2 cups of flour, 1/2 cup of sugar, and 1 teaspoon of salt. Cut in 1/2 cup of shortening using a pastry cutter until the mixture resembles coarse crumbs, a technique that ensures a flaky texture.
-
Combine Wet Ingredients: In a saucepan, scald 3/4 cup of milk, allowing it to cool until it’s warm but not hot. Sprinkle the dry yeast over the milk and let it soften for a few minutes. Then, add 1 large egg and 1 teaspoon of vanilla extract to the milk mixture.
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Combine Mixtures: Pour the milk mixture into the flour mixture, stirring until well combined. The dough should come together cohesively.
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Shape the Dough: Divide the dough into four equal parts. On a clean surface dusted with a mixture of powdered sugar and flour (about 1/4 cup), roll out one part at a time to form a square approximately 10 inches on each side. Cut each square into sixteen 2½-inch smaller squares.
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Form the Pastries: In the center of each smaller square, place a heaping teaspoon of the prepared apricot mixture. Pinch together two opposite corners of each square to form a little pouch. Arrange these pastries about 2 inches apart on a greased cookie sheet.
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Let Rise: Allow the pastries to stand for 10 minutes. Unlike many yeast recipes, this brief period is the only rising needed for these pastries.
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Bake: Preheat your oven to 350°F (175°C) and bake the pastries for 10 to 12 minutes, or until they are lightly golden.
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Cool and Serve: Once baked, remove the pastries immediately from the pan and let them cool on a wire rack. Before serving, generously sprinkle the tops with powdered sugar for an elegant finishing touch.
These Apricot Pastries promise to be the star of your dessert table, whether for a festive occasion or a cozy family gathering. Embrace the delightful process of making them from scratch, and your taste buds will thank you!
