2 cups dried apricots plus 2 cups water *   1 Tablespoon sugar        1 pkg dry yeast

1/2 tsp. salt                     1 egg, slightly beaten                            3 cups flour

1 cup shortening              1/2 cup milk                                       1/2 tsp. vanilla

 

Simmer apricots in water til tender. Cool. (*OR Use 10 oz. jars of Baker's Apricot Dessert Filling,

as is =no water.) Sift together flour, sugar and salt. Cut in shortening as for pie dough. Scald milk,

cool to warm; add yeast and let soften. Add egg and vanilla. Add to flour mixture; mix well. Divide

dough into 4 parts. (Do not put to rise.) On powdered sugar surface, roll one section at a time into

a 10" square. Cut each square into sixteen 2 1/2  " squares. Place some filling into the center.

Pinch opposite corners together. Place 2" apart on greased cookie sheet. Let stand 10 minutes.

Bake 350 degrees 10 to 12 minutes. Remove at once. Sift powdered sugar on top. Cool.

 

Pat, I definitely use jars of Baker's and reduce salt amount a bit. It doesn't take much filling in the center of the squares. Don't overfill or it

overflows onto the cookie sheet. I overlap and pinch edge shut. Yield: 80 to 90 small ones. Freezes well.    Folks love "em!!!!!    Barbara

Note: No photo is available, however they will look like the pastries above, except with apricot instead of nuts.  I have used the Nut Roll recipe to make Apricot Jam Pastries after the nut filling ran out.