Apricot-Filled Pinwheels The Best Recipes

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Apricot-Filled Pinwheels

"Apricot filling on a pinwheel fashioned pastry base. These are stunning! You could make your own filling, or purchase some preserves at the shop."

Ingredients :

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

Instructions :

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

In a small saucepan over medium warmth, combine the dried apricots with the 3/four cup of water. Carry to a boil, then stir in the sugar. Cover the pan and simmer for about 15 mins, or until apricots are tender. Puree the aggregate in a food processor or press via a sieve. Set aside to cool.
Measure flour right into a massive bowl, reduce in the margarine till the combination is like excellent meal. Combine the bloodless water and vinegar, sprinkle over the flour combination. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and relax for as a minimum 1 hour.
Preheat the oven to 425 degrees F (210 tiers C). On a lightly floured floor, roll the dough out, one half of at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares the use of a knife or pizza wheel. Make a 1 1/4 inch slit at every nook of the squares, going in closer to the center. Place one teaspoon of apricot filling into the center of every square. Fold each other tip from the corners into the middle to form the pinwheel design. Press down firmly within the middle 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 mins within the preheated oven. Allow cookies to cool on baking sheet for 5 mins before removing to a cord rack to cool absolutely.

Notes :

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