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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Apricot Krantz Recipe

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This recipe for Apricot Krantz is from Our Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Package Active Dry Yeast
¼ Cup Warm Water (105º to 115º)
4 Cups All-Purpose Flour
3 Tablespoons Sugar
1 Teaspoon Salt
1 Cup Margarine or Butter
¾ Cup Milk
3 Egg Yolks
1 12-Ounce Can Apricot Cake and Pastry Filling

ICING:
1 Cup Sifted Powdered Sugar
¼ Teaspoon Almond Extract
1 To 2 Tablespoons Milk
Directions:
Directions:
Combine yeast and water in a small bowl. Let stand about 5 minutes, or until the yeast is softened. Stir together flour, sugar, and salt in a large bowl. With a pastry blender, cut in margarine or butter until the pieces are the size of small peas.

Heat Milk until warm (about 120º to 130º) in a saucepan. Add to flour mixture along with egg yolks and yeast mixture. Stir just until dough clings together. Turn out onto a lightly floured surface. Knead lightly (8 to 10 strokes), place in bowl, and refrigerate, covered, 2 hours or up to 24 hours.

Divide dough into thirds. Roll out one portion on a lightly floured surface into a 14 x 6-inch rectangle. Spoon one third of the apricot filling down the center of the dough. Brush edges with water. Fold the dough in half lengthwise. Seal the edges with the tines of a fork. Transfer to a large, greased baking sheet, bending pastry into a crescent shape. (If all pastries do not fit on a baking sheet, the pastry can be chilled while the others bake).

Let rise in a warm place for 30 minutes. Bake in a 350º oven for 25 to 30 minutes. Cool slightly on a wire rack.

For icing, combine the powdered sugar, almond extract, and enough milk to make icing of spreading consistency. Spread over warm pastries. Makes 3 pastries.

 

 

 

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