Apricot Horns
From hollyeats 11 years agoIngredients
- 250g unsalted butter shopping list
- 200g cream cheese shopping list
- 2 C flour shopping list
- 1 small beaten egg shopping list
- apricot jam shopping list
- Granulated sugar for rolling out shopping list
How to make it
- In a medium bowl, grate the butter with a large-holed cheese grater into the flour and distribute well by tossing with your hands.
- Then add the cream cheese and mix thoroughly to a smooth dough, but don't let it get greasy, it must stay cold.
- Wrap and chill at least 1 hour.
- Preheat oven to 180° C/375°F.
- Roll out dough to 1/4" thick in granulated sugar.
- Cut circles, put small bit of apricot preserves in the middle, brush edges lightly with beaten egg, fold over and seal well.
- Save and re-roll scraps only once; whatever's left over again should be baked and eaten as is.
- Bake on parchment paper (they leak!) 10 minutes or until starting to get golden brown on the edges.
- Cool on racks and store in airtight tin when fully cooled.
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