Petite Apricot Pastries Recipe

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Petite Apricot Pastries
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Ingredients:

Directions:

  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 3 cups flour, 1 teaspoon sugar and salt. Cut in butter until crumbly. Add yeast mixture and egg yolks; mix well. Stir in enough remaining flour to form a soft dough. Combine walnuts and remaining sugar; set aside.
  2. Preheat oven to 325°. Divide dough into thirds. Between waxed paper, roll one portion into a 15x10-in. rectangle. Transfer to a greased 15x10-in. baking pan. Sprinkle with 1-1/2 cups walnut mixture. Roll out second portion of dough; place over walnut layer. Spread apricot filling to within 1 in. of edges. Roll out remaining portion; place over filling.
  3. Bake 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Spread over top; sprinkle with remaining walnut mixture. Cut into 1-in. squares. Refrigerate leftovers. Yield: 12-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.02 Kcal (456 kJ)
Calories from fat 33.98 Kcal
% Daily Value*
Total Fat 3.78g 6%
Cholesterol 11.45mg 4%
Sodium 10.62mg 0%
Potassium 15.01mg 0%
Total Carbs 17.09g 6%
Sugars 6.41g 26%
Dietary Fiber 0.17g 1%
Protein 1.55g 3%
Iron 0.1mg 0%
Calcium 4mg 0%
Amount Per 100 g
Calories 328.19 Kcal (1374 kJ)
Calories from fat 102.3 Kcal
% Daily Value*
Total Fat 11.37g 6%
Cholesterol 34.47mg 4%
Sodium 31.96mg 0%
Potassium 45.19mg 0%
Total Carbs 51.45g 6%
Sugars 19.29g 26%
Dietary Fiber 0.5g 1%
Protein 4.67g 3%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 1%
Iron 0.2mg 0%
Calcium 12.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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