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Apricot Pinwheels

Type: Eggs, Fruit
Courses: Dessert
Serves: 12 people

Recipe Ingredients

  For Sweet Pastry Dough
3 cups 187g / 6.6ozAll-purpose flour
1/2 cup 99g / 3.5ozSugar
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlBaking powder
1 1/2 cups 297g / 10ozUnsalted butter
3   Eggs (large)
  For Filling
6   Apricots (large)
1 tablespoon 15mlSugar
  For Egg Wash
1   Egg - well beaten with
1 teaspoon 5mlSalt
  For Apricot Glaze
2/3 cup 157mlApricot preserves
1 tablespoon 15mlDark rum
  For Finishing
1/2 cup 46g / 1.6ozToasted sliced almonds

Recipe Instructions

Line 2 cookie sheets or jelly roll pans with parchment.

For the dough, combine all the dry ingredients in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add eggs and pulse to form a ball. Form the dough into a rectangle and wrap in plastic. Refrigerate until needed, up to 2 days.

For the filling, rinse, halve and pit the apricots. Sprinkle the cut edge of each with a little sugar.

When ready to form 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 pieces 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 minutes, turning them back to front and switching pan positions several times so that they bake evenly. Cool on the pans on racks.

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 minutes, until no longer watery. Paint the top of each cooled pastry with the glaze and sprinkle with the almonds.

COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9149)


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