Apricot turnovers

Apricot turnovers

By
From
Encyclopedia of Food and Cookery
Serves
6

Pastry

Ingredients

Quantity Ingredient
225g plain flour
90g butter
1 teaspoon lemon zest
35g ground almonds
1 egg, beaten
1 egg white
caster sugar, to glaze

Filling

Quantity Ingredient
125g dried apricots
1 cinnamon stick
110g sugar
2 teaspoons brandy or grand marnier

Method

  1. To make pastry, sift flour into a bowl and rub in butter until mixture resembles crumbs. Stir in lemon zest and almonds. Add beaten egg and 1–2 teaspoons cold water, if necessary, to make a soft dough. Wrap in plastic wrap and chill for 1 hour.
  2. To make filling, simmer apricots with cinnamon stick in water to cover until very soft. Add sugar, stir to dissolve and simmer for 10–15 minutes longer or until liquid is almost evaporated. Remove from heat, stir in brandy or Grand Marnier and cool completely.
  3. Roll out dough and cut 6 × 10 cm rounds. Put a spoonful of filling on one side of each round, leaving a margin for sealing, and brush edges with egg white. Fold other sides over, pressing to seal, and mark edges with point of a teaspoon. Brush with egg white, sprinkle with caster sugar and cut 2 small slits in the top of each turnover.
  4. Chill for 20 minutes, then place on a greased baking tray and bake in a preheated hot oven (200°C) for 15 minutes or until the pastry is golden brown.
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