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