"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Apricot-Almond Sunburst Recipe

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This recipe for Apricot-Almond Sunburst, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Richardson
Added: Sunday, October 19, 2008


Basic dough:
2 1/4 cups flour
1/8 cup sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 cup warm water
1 package dry yeast
1/2 cup warm milk
1 egg, beaten
3 tablespoons butter

2 cups dried apricots, chopped
1 1/2 cups boiling water
1/2 cup blanched almonds
1/4 cup sugar
confectioner's sugar icing

Prepare Dough:
Combine flour, sugar, salt, and lemon peel. Cut in butter until mixture resembles coarse meal. Dissolve yeast in warm water. Add warm milk, egg, and yeast to flour mixture. Cover and let rest for 20 minutes.

Prepare filling:
Cook apricots in boiling water for 15 minutes. Stir in almonds and sugar. Cool.

Prepare sunburst:
Punch down dough and turn out on floured board. Roll dough into a 16"x10" rectangle. Spread with filling. Roll up as a jelly roll starting with the 16" edge. Seal. Cut lengthwise through the center. Turn cut sides up. On greased baking sheet, coil one strip in a pinwheel fashion, keeping cut edge up. Add the remaining strip and continue forming the pinwheel.

Cover dough and refrigerate for 2-24 hours. Let stand for 10 minutes at room temperature. Bake at 350 for 25-30 minutes. Top with confectioner's sugar icing.

Personal Notes:
Personal Notes:
This recipe is from my junior high home-ec class. I still make it and it's still wonderful!




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