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Apple Almond Pastries
1 1/3 c All-purpose flour
1/2 ts Salt
1/2 c Margarine
1 c Apples -- sliced thin
3 tb Sugar
2 tb Almonds -- sliced
3 tb Apricot preserves -- or Peach
Sift the 1-1/3 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. 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. Form into a square and flatten to 1/2 inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples. Fold up about 1/2 inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown. 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.
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