Apricot-Filled Pinwheels Tasty Recipes

Monday, November 13, 2017

Apricot-Filled Pinwheels

"Apricot filling on a pinwheel formed pastry base. These are stunning! You can make your own filling, or purchase a few preserves at the store."

Ingredients :

1 cup dried apricots
three/4 cup water
1/three cup white sugar
2 cups all-purpose flour
1 cup margarine, softened
1/3 cup ice water
half teaspoon distilled white vinegar
1 egg yolk
1 tablespoon milk

Instructions :

Prep : 35M	Cook : 24M	Ready in : 55M

In a small saucepan over medium warmness, integrate the dried apricots with the three/four cup of water. Convey to a boil, then stir inside the sugar. Cover the pan and simmer for about 15 mins, or until apricots are smooth. Puree the mixture in a food processor or press through a sieve. Set aside to chill.
Measure flour right into a large bowl, cut within the margarine till the combination is like first-rate meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten barely, then wrap with plastic wrap and chill for at least 1 hour.
Preheat the oven to 425 stages F (210 tiers C). On a lightly floured surface, roll the dough out, one half at a time, to shape a 12x9 inch rectangle. Cut into 3 inch squares the usage of a knife or pizza wheel. Make a 1 1/4 inch slit at each nook of the squares, going in towards the middle. Place one teaspoon of apricot filling into the center of each square. Fold each different tip from the corners into the center to form the pinwheel layout. Press down firmly inside the center to seal. Place onto ungreased baking sheets and brush with a aggregate of the egg yolk and milk. Sprinkle with finely chopped pecans if favored.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to chill on baking sheet for 5 mins before disposing of to a cord rack to cool completely.

Notes :

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