Apple-almond pastries

Yield: 6 servings

Measure Ingredient
1⅓ cup All-purpose flour
½ teaspoon Salt
½ cup Margarine
1 cup Apples -- sliced thin
3 tablespoons Sugar
2 tablespoons Almonds -- sliced
3 tablespoons Apricot preserves -- or
\N \N Peach

1. Sift the 1-⅓ cup flour with the salt into a large mixing bowl.

Cut in the solid margarine or butter with pastry blender until mixture is the size of small peas.

2. Sprinkle 4-5 tablespoons water, a little at a time, over the flour while stirring with a fork, until mixture is just moist enough to hold together.

3. Form into a square and flatten to ½ inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet.

4. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples.

5. Fold up about ½ inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds.

6. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown.

7. Spread immediately with preserves. If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with milk and vanilla or orange extract.

Recipe By : Jo Anne Merrill

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