Apricot Pastry Bars
Source of Recipe
BBR
Recipe Introduction
Nancy, _nlfPA, submitted this recipe that TOH published.
List of Ingredients
From Taste of Home
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup shortening
3 eggs, separated
1/4 cup milk
1-1/2 teaspoons vanilla extract
4 cans (12 ounces each) apricot filling
1 cup chopped walnuts
Recipe
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger.
Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts.
Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar.
Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.
Apricot Filling Recipe
Makes 1 1/3 cups
30 min 15 min prep
1 cup dried apricots, packed
1 cup water
1 cup sugar
2 tablespoons lemon juice
1/2 teaspoon almond extract
Put apricots, water and sugar into a saucepan.
Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
(Can be done in a Microwave).
Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
Scrape filling into a small container and cool to room temperature.
Seal container and chill.
Will keep refrigerated for two weeks
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