Apricot Horns Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks of butter
2 c of flour
1 egg yolk
1/4 c sour cream
1 can apricot pastry filling
powdered sugar
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Directions: |
Directions:Cut flour into butter (with pastry cutter or fork) until well mixed and crumbly. Add egg yolk and sour cream. Combine (with hands) into pastry dough. Partition dough into 5 balls. Flatten each ball, wrap in waxed paper and refrigerate at least 4 hours or overnight (better).
After dough has chilled, remove 1 ball at a time from the refridgerator. Dust with powdered sugar and roll out into a circle. I roll out right on top of the waxed paper that I used to wrap. Cut into 8 pieces (pie shaped). Put 1/2 teaspoon apricot (or other favorite) filling onto the wide end of each piece. Turn corners in and pinch to keep filling from leaking out while baking. Then roll the rest like a crescent and curve ends.
Bake at 325 degrees for 25 minutes. After you remove from oven, sprinkle with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:40 pieces |
Preparation
Time: |
Preparation
Time:20 min for dough, 1/2 hour to roll out and fill |
Personal
Notes: |
Personal
Notes: I like to put all 5 wrapped dough balls into a plastic zip lock bag while refrigerating so they don't dry out. Something I learned while perfecting the recipe.
Also, these freeze very well after you roll out and fill them. Just put crescents on a backing sheet for an hour or so they don't stick. Then you can pack them in smaller air tight containers. I separate layers with wax paper. Just take out as many as you want when you are ready to serve and bake per instructions above. Great to have around for unexpected guests.
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