Monday Morning in the Kitchen: Apricot Pastry with Persimmon Glaze

John's comment when eating this was, "Do you have some way to mark really good recipes, so that they get made again and not just forgotten?"  My solution?  Put it on the blog.

Apricot Pastry with Persimmon Glaze

 

Combine:

1-1/3 c. flour

1 T. baking powder

1 T. sugar

1 T. dry milk powder

 

Cut in:

4 oz. cream cheese

10 T. butter

 

Stir to add:

1/4 c. water

1/2 t. almond extract

 

The dough will be fairly crumbly; knead just enough to allow dough to be rolled out.  Roll out to fit a baking sheet.

 

Spread down center of rolled-out dough:

 

1/4 c. apricot preserves

 

 

Make cuts from long edges of dough to the apricot preserves, then fold the cuts diagonally over the preserves:

 

 

 

Once all the dough has been cut and folded, bake in 375 degree oven for 25 minutes.

 

 

Persimmon Glaze

 

Combine:

1-1/4 c. powdered sugar

puree of 1 small peeled persimmon (about 2 T)

1 T milk

1 t. dried grated orange peel

 

Pour glaze over warm pastry.

 



 

 



Thanks for willing guinea pigs for new recipes.

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