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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Fills Recipe

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This recipe for Apricot Fills is from My Favorite 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:  
3 sticks butter
3 egg yolks (save whites)
3 c flour
1 c sour cream
1 1/2 tsp vanilla or almond extract

2 c apricots
1 c sugar
2 c water
1 tbsp lemon juice
Directions:
Directions:
Mix softened butter, egg, sour cream and flour in mixing bowl. Turn out onto plastic wrap; roll into a disc, cover and chill.

Cook apricots, sugar, water and lemon juice on low heat until softened; put through cuisinart, then cool.

Roll dough out onto a counter sprinkled with sugar and flour, being liberal with the sugar/flour mixture. Roll to 1/8 inch thickness.

Cut into 3" squares, fill, then use egg white to 'glue' seams together. Re-sprinkle top with sugar/flour mixture.

Bake on parchment lined cookie sheets 350º for 15-20 minutes, or till light golden brown. Yum!
Personal Notes:
Personal Notes:
Alternate fillings: Pineapple, sugar, cornstarch mixture; jam; nut roll filling.

2nd place - Montgomery County Fair - 1994

Grandma Tvardzik made these cookies as well and they are amazing!

 

 

 

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