Recipe from Better Homes and Gardens
A rich sour cream dough encases apricots and pecans in these breakfast or brunch pastries. Make them ahead and freeze them, if desired.
Prep Time: 40 mins
see savings1 packageactive dry yeast
see savings1 1/2 teaspoonsgranulated sugar
see savings1/4 cupwarm milk (105F to 115F)
see savings1 cupbutter
see savings2 cupsall-purpose flour
see savings1/2 cupdairy sour cream
see savings3egg yolks
see savings2/3 cupapricot or apple spreadable fruit
see savings1/2 cupfinely chopped pecans
see savings1 teaspoonwater
see savingsCoarse sugar (optional)
On a floured surface, roll each half of the dough into a 12-inch square. Fold each square in thirds; wrap in plastic wrap. Chill in the refrigerator at least 8 hours or up to 24 hours.
For filling, in a small bowl, stir together spreadable fruit and pecans; set aside.
On a floured surface, roll each dough portion into a 15x10-inch rectangle. Cut the dough into 2-1/2-inch squares (48 total). Place a slightly rounded 1/2 teaspoon of the filling in the center of each square. Fold each square in half diagonally to form a triangle. Seal edges with tines of a fork. Transfer to ungreased baking sheets.
In a small bowl, combine remaining egg yolk and the water; brush over tops of pastries. If desired, sprinkle with coarse sugar. Bake in a 350F oven about 15 minutes or until golden. Transfer to wire racks. Serve warm, or cool to room temperature. Makes 48 pastries.
Make Ahead Tip
Prepare Fruit-Filled Pastries as directed. Cool completely. Place pastries in a single layer in freezer containers; freeze up to 1 month. To serve, place frozen pastries on an ungreased baking sheet. Bake in a 350F oven about 10 minutes or until warm. Serve immediately, or cool to room temperature.