Apricot cone

Name: Apricot cone
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 100 g Butter; 50 g Icing sugar; 1 pinch Salt; 2 Egg yolk (size M); 150 g Flour; 75 g dried apricots; 50 g Pistachio kernels; 2 TABLESPOONS Rum; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

100 g Butter
50 g Icing sugar
1 pinch Salt
2 Egg yolk (size M)
150 g Flour
75 g dried apricots
50 g Pistachio kernels
2 TABLESPOONS Rum
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cream butter and icing sugar. Add 1 pinch of salt. Stir in 1 egg yolk. Add the flour and knead with the dough hooks of the hand mixer. Wrap the dough in foil and chill for 1 hour. In the meantime cut the apricots crosswise in half.
2
Cut out small hearts for decoration. Finely chop the remaining apricots. Chop the pistachios as well and mix with rum. Roll out the dough thinly on a floured work surface. Cut out round cookies (5 cm Ø). Spread the filling over them. Grasp the edges of the dough with 3 fingers and press over the filling. Place on a baking tray lined with baking paper. Whisk the rest of the egg yolk and spread the biscuits. Place apricot hearts in the middle. Chill for 30 minutes. Then bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes.
3
Grasp the edges of the dough with 3 fingers and press over the filling. Place on a baking tray lined with baking paper. Whisk the rest of the egg yolk and spread the biscuits. Place apricot hearts in the middle. Chill for 30 minutes. Then bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Remove and let cool off. Dust lightly with icing sugar
4
waiting time approx. 1 1/4 hours