Petite Apricot Pastries Recipe

Petite Apricot Pastries Recipe photo by Taste of Home

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Looking for a decadent pop-in-your mouth treat to serve at your next holiday tea party? Give these tender, flaky pastries a try. Place them in miniature cupcake liners for a pretty presentation.—Melissa Rose Lundin, Kersey, Pennsylvania

This recipe is:

Diabetic Friendly

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Petite Apricot Pastries Recipe

Prep: 45 min. Bake: 45 min. + cooling

Yield: 150 Servings

45 45 90

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1 teaspoon plus 2/3 cup sugar, divided
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
4 egg yolks, lightly beaten
2 cups ground walnuts
2 cans (12 ounces each) apricot cake and pastry filling
FROSTING:
4 cups confectioners' sugar
2/3 cup butter, softened
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk

Directions

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.
Divide dough into thirds. Between waxed paper, roll one portion into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-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.
Bake at 325° for 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat the 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.

To Make Ahead: Dough can be made a day in advance; cover and refrigerate each portion.

Nutritional Facts 1 piece equals 71 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Petite Apricot Pastries in Taste of Home Christmas Annual Annual 2010, p82