5 1/2 c. flour
1 tsp salt
1 c. milk
1 lb. butter – cold
2 pks. Yeast
4 eggs
1 lb. dried apricots
1 c. granulated sugar
more sugar for rolling
Cover apricots with water, let stand until soft (can be overnight) add sugar,
cook until well combined. Blend in food processor until smooth. Combine
flour, salt & butter as for pie dough. Dissolve yeast in warm milk, mix with
beaten eggs. Mix with dough mixture & refrigerate for at least 2 hours. Dough
will be sticky, don’t add more flour. Roll small batches in sugar, keep
remaining dough refrigerated. Cut into 2 1/2″ squares, top with 1 tsp. apricot
in middle, fold 2 opposite sides together (egg wash will help seal). Bake on
parchment lined cookie sheets at 350* for 10-14 min. Cool on wire racks.