Apricot Pastry Roll
Source of Recipe
Helen
List of Ingredients
1 1/2 cups dried apricots
1 1/2 cups pitted prunes
1 1/2 cups raisins
1 cup chopped walnuts
1/2 cup sugar
1 tablespoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup butter
1/4 cup water
1 egg yolk, beaten
Recipe
Soak the apricots and prunes in enough water to cover them for 1 hour. Drain well. Place the apricots, prunes and raisins in a food processer and pulse several times to a medium mince. Don't over process and puree the fruit, and don't under process, allowing large chunks of fruit.Combine the chopped fruits with the nuts, sugar, cinnamon and nutmeg.
In a large bowl combine flour and salt. Cut in butter with a fork or pastry blender until mixture resembles cornmeal. Mix in water to form a smooth dough.
Roll out dough between two sheets of wax paper to a rectangle about 13 x 10 inches. Remove the top sheet of wax paper. Place the fruit filling in a row down the center of the dough to about 1 1/2 inches from ends. Moisten edges of dough with water, then fold long sides over fruit mixture, meeting in the middle. Pinch edges together to seal. Fold over short ends of dough and pinch to seal.
Roll the dough package over, seam side down, onto an ungreased cookie sheet. Prick pastry with a fork to let steam escape. Brush dough with beaten egg yolk.
Bake at 375 degrees F. about 1 hour or until golden brown. Cool before slicing.
Makes 12 servings.
|
|
member logon
