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Petite Apricot Pastries

 Petite Apricot Pastries
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
150 ServingsPrep: 45 min. Bake: 45 min. + cooling


  • 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
  • 4 cups confectioners' sugar
  • 2/3 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 4 tablespoons 2% milk


  • 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.
  • 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.

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Petite Apricot Pastries (continued)

Directions (continued)

  • Spread apricot filling to within 1 in. of edges. Roll out remaining
  • portion; place over filling.
  • 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.
To Make Ahead: Dough can be made a day in advance; cover and refrigerate each portion.