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Apricot Pastry Bars

Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.
  • Total Time
    Prep: 45 min. Bake: 35 min. + cooling
  • Makes
    about 4 dozen

Ingredients

  • 4 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup shortening
  • 3 large eggs, separated
  • 1/4 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 4 cans (12 ounces each) apricot filling
  • 1 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
  • In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger.
  • Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts.
  • Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar.
  • Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts
1 each: 125 calories, 6g fat (1g saturated fat), 13mg cholesterol, 63mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Shangela
    Oct 11, 2011

    These were great! I ended up having to use apricot jam because I couldn't find the filling at the multiple stores that I tried. Sent them to work with my husband & they were a huge hit, but I will probably never make these again. I found them very difficult to make because the dough was very flaky & fell apart the minute I tried to transfer from counter to pan.

  • golliwog
    Aug 17, 2011

    These will also work well with any kind of Canned filling including home made Crabapple filling adjusting the sugar to your taste.

  • hurbush
    Aug 16, 2011

    No comment left

  • xicota
    Jan 27, 2011

    These are heavenly! This is a special occasion cookie; it takes time to prepare, and the cans of filling needed are a bit costly, but I recommend using the filling and not substituting with apricot preserves. The filling is thicker and has less liquid in it, which holds the layers together better. I substituted butter for the shortening---I don't like shortening and never use it. The dough is soft, so it takes some care to handle. I did have a problem with not having enough dough for the top crust; I had to patch here and there with the trimmings, and placing the top crust was a challenge. I was concerned that the top crust would not look smooth and even, but it did bake out remarkably well. The baked pastry is soft, similar to a newton cookie, but it does cut very nicely. My family loved these, so this recipe will go into my "keeper" file.

  • Church chef
    Nov 1, 2007

    No comment left