14.09.2008

Apricot Turnovers

Author: Pieman

Apricot Turnovers

Nothing like a sweet treat after dinner and these turnovers will fit the bill. Best of all, you won’t need an array of bakeware to make this delicious dessert. So give them a try.

 

20 Minutes Preparation
Plus 1 hour chilling
15 minutes baking

1 1/4 cups all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2 to 3 tablespoons cold water

Filling

1 can apricot halves, drained and sliced
1/4 cup apricot preserves
1/8 teaspoon ground cinnamon

Glaze and Topping

1 large egg slightly beaten
1/2 teaspoon granulated sugar
1/4 teaspoon ground cinnamon

1. Place oven rack in upper third of oven. Preheat oven to 425F.

2. In a medium bowl, mix together flour, sugar and salt. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form.

3. Add water, 1 tablespoon at a time, tossing with a fork until a dough forms. Shape into a disc, wrap in plastic wrap and chill for 1 hour.

4. To prepare filling, mix together apricots, apricot preserves and cinnamon.

5. On a floured surface, using a floured rolling pin, roll dough into a 12 x 8 inch rectangle. Cut dough into six 4 inch squares.

6. Spoon 3 tablespoons of filling into center of each square. Brush a 1/4 inch border of beaten egg around dough edges. Fold dough over filling to form triangles. Using a fork, press edges to seal.

7. Brush turnovers with remaining egg. Sprinkle with sugar and cinnamon. Place on a baking sheet. Bake until lightly golden, 15 minutes. Transfer turnovers to a wire rack to cool slightly.

Baking Tip

Freeze unbaked turnovers, wrapped in aluminum foil, for up to a month. Bake frozen on a baking sheet in a 425F oven for 20 minutes.

Makes 6 Turnovers

Great American Home Baking

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