I am so blessed to have a wonderful Mother-In-Law who not only spoils my children, but she spoils me as well. She is fun to be around, loves spending time with us, and is always willing to help with our children. Mother’s Day is a time for me to spoil and bless my mom and mother-in-law with their favorite treats. Check out the apple custard pastry I am making for my mom on Mother’s Day. My Mother-In-Law loves anything apricot flavored. For the last few Mother’s Days, I have made her delicious melt in your mouth apricot scones. I will be sharing that recipe with you early next week. This year, I wanted to come up with something new for her. As stated in my last post about my own mother, part of my gift to others when I bake for them is the thought that goes into what they will enjoy. Even though those apricot scones are amazing, and I know my mother-in-law loves them, I wanted to bake something new and just as delicious this year. She loves turnovers, so I thought I would make a fancier version of a turnover.
You can use store bought frozen puff pastry, or this quick and easy puff pastry dough recipe I am sharing with you today. The pastry dough recipe comes from King Arthur Flour. It is more like a cross between puff pastry and pie dough. It will puff up more than pie dough, but not quite as much a s puff pastry. It is absolutely delicious, flaky, and buttery. I have used it many times. It is awesome to make ahead and store in the freezer for whenever you may need it.
For the pastry dough:
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt*
1/2 teaspoon baking powder
1 cup cold unsalted butter,* cut in pats
1/2 cup sour cream
For the apricot filling:
1 cup dried apricots
1/3 cup sugar
2/3 cup water
1 egg, beaten
1 tablespoon water
For the pastry dough:
1. Whisk together the flour, salt, and baking powder.
2. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Turn it out onto a floured work surface, and bring it together with a few quick kneads.
4. Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle.
7. Wrap in plastic wrap and chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
8. The dough can be frozen for up to 2 months. To use, thaw in the refrigerator overnight.
For the apricot filling:
- Pour the water and apricots into a small saucepan.
- Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
- Cool slightly, then mash fruit or chop finely.
- Add sugar. Put back over medium heat for 3-5 minutes stirring constantly until sugar is dissolved.
- Refrigerate, covered, until chilled, about 1 hour.
To assemble the apricot pastry:
- Preheat oven to 400 degrees. Roll half of the pastry dough an 8-10 inch square 1/4-1/8 in thick. If you prefer a thicker, puffier pastry, roll it into an 8 inch square. Trim edges so they are straight. If you are using store bought puff pastry, thaw it in the refrigerator, and roll it out to 1/8 inch thick.
2. Cut square into 4 smaller squares. (You may get more than 4 squares if you are using store bought puff pastry. Cut them about 4×4.)
3. To make the pinwheel, make a 2 inch cut from each corner to the center of the square.
4. Place 1 tablespoon of filling into the center of the square.
5. Take one corner and fold it into the middle of the filling.
6. Brush the folded point with egg wash (1 egg beaten with 1 tablespoon of water) Fold every other corner into the center, overlapping the points, and brushing each point with egg wash.
7. Place on a parchment line baking sheet. Repeat with remaining squares of dough. Brush with egg wash and sprinkle with sparkling sugar if desired. Bake in a 400 degree oven for 15-18 minutes or until golden brown.
8. To make other shape, place 1 tablespoon of filling onto center of the square.
9. Fold corner into the center of the filling. Brush corner point with egg wash, and fold opposite corner onto the point, overlapping the dough.
10. Place on a parchment lined baking sheet. Brush with egg wash and sprinkle with sparkling sugar if desired. Bake in a 400 degree oven for 15-18 minutes or until golden brown.
* Start with very cold butter when making the pastry dough
* If the pastry gets too warm while rolling and shaping it, refrigerate the shaped pastry for 5-10 minutes before you bake it.
*Any fruit filling would work well for these.
* They can be shaped and assembled, then frozen. Thaw in the refrigerator then bake as instructed. You may bake straight from the freezer, but they may take a few more minutes.
Bake and share ideas:
- Bake the apricot pastry for your mother or mother-in-law for mother’s day
- Bake the apricot pastry and bring them along for a lovely dessert picnic
- Bake the apricot pastry for your children’s teachers for teacher appreciation week.