Apricot Bow Ties
Yield
12 servingsPrep
20 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | recipe |
pastry dough
danish |
* |
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 2 | tablespoons |
walnuts
chopped |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | recipe |
pastry dough
danish |
* |
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 3E+1 | ml |
walnuts
chopped |
|
| 3E+1 | ml |
sugar
|
|
Directions
Mix walnuts and sugar. Set aside.
Roll pastry on floured surface into two 20 inch x 15 inch rectangles.
Trim edges evenly.
With a sharp knife cut into 12 5-inch squares. Place 1 teaspoon of apricot preserves along one of the edges of the pastry ½ inch in from the edge.
Fold over opposite edge; press edges together to seal.
With a sharp knife, make a lengthwise slit in folded pastry to within 1 inch of each end.
Slip one end under and pull it through the slit. (Looks very strange!) .
Place 2 inches apart on cooky sheets. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Brush with egg; sprinkle with walnut mixture.
Place in hot oven (400F); lower heat immediately to 350℉ (180℃).
Bake 20 minutes, or until golden brown.
Remove to wire rack; cool.
