Mini Apricot Turnovers
Having the neighbors in for coffee? Try these!
2 1/2 cups all-purpose flour, spooned into cup
1/4 cup sugar
3 teaspoons double-acting baking powder
3/4 teaspoon salt
1/2 cup butter or margarine
2 eggs
Milk
Apricot preserves
Oven: 425 degrees
Put flour, sugar, baking powder and salt in a bowl and cut in butter until fine crumbs are formed. Break eggs into an 8-ounce measuring cup and fill with milk. Add to the first mixture and stir with a fork to form a soft dough.
Turn out on a lightly-floured board and knead a few turns. Roll to a rectangle a quarter-inch thick. With a floured knife, cut dough into 2-1/2 inch squares. Place a half-teaspoon of preserves in the center of each square and fold over to form a triangle. Put on ungreased baking sheets and bake about twelve minutes. Makes about 20 turnovers.
2 1/2 cups all-purpose flour, spooned into cup
1/4 cup sugar
3 teaspoons double-acting baking powder
3/4 teaspoon salt
1/2 cup butter or margarine
2 eggs
Milk
Apricot preserves
Oven: 425 degrees
Put flour, sugar, baking powder and salt in a bowl and cut in butter until fine crumbs are formed. Break eggs into an 8-ounce measuring cup and fill with milk. Add to the first mixture and stir with a fork to form a soft dough.
Turn out on a lightly-floured board and knead a few turns. Roll to a rectangle a quarter-inch thick. With a floured knife, cut dough into 2-1/2 inch squares. Place a half-teaspoon of preserves in the center of each square and fold over to form a triangle. Put on ungreased baking sheets and bake about twelve minutes. Makes about 20 turnovers.
posted by Nightowl | 1/06/2007
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