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Receta Apricot Pinwheels
by Global Cookbook

Apricot Pinwheels
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  Raciónes: 12

Ingredientes

  • 3 c. All-purpose flour
  • 1/2 c. Sugar
  • 1/4 tsp Salt
  • 1 tsp Baking pwdr
  • 1 1/2 stk Unsalted butter
  • 3 lrg Large eggs
  • 6 lrg Apricots
  • 1 Tbsp. Sugar
  • 1 x Egg well beaten with
  • 1 pch Salt
  • 2/3 c. Apricot preserves
  • 1 Tbsp. Dark rum
  • 1/2 c. Toasted sliced almonds

Direcciones

  1. Line 2 cookie sheets or possibly jelly roll pans with parchment.
  2. For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix. Cut butter into 12 pcs and add in; pulse to fold in finely. Add in Large eggs and pulse to create a ball. Form the dough into a rectangle and wrap in plastic. Chill till needed, up to 2 days.
  3. For the filling, rinse, halve and pit the apricots. Sprinkle the cut edge of each with a little sugar.
  4. When ready to create the pastries, preheat oven to 350 degrees and set racks in upper and lower thirds. Divide dough in half and roll each half to a 8- by 14-inch rectangle. Cut each into 4-inch squares, reserving the left-over pcs of dough. Place the squares of dough on the baking pans and center an apricot, cut-side down on each. Make a cut in the corner of each square of dough, through the corner and up to the apricot. Fold over every other slashed corner of dough to meet in the center over the apricot. Egg wash the top of each pastry and cut a 1 1/2-inch disk from the leftover dough to top each pastry. Egg wash the disks on the pastries. Bake the pastries about 20 to 25 min, turning them back to front and switching pan positions several times so which they bake proportionately. Cold on the pans on racks.
  5. To finish the pastries, bring jam and rum to a boil in a saucepan and strain into another pan. Bring to a boil and simmer about 5 min, till no longer watery. Paint the top of each cooled pastry with the glaze and sprinkle with the almonds.
  6. This recipe yields 12 individual pastries.