Linz Apricot Corners

Name: Linz Apricot Corners
Cook time: 1 h
Total time: 1 h
Yield: 48
Ingredients: 400 g Flour; 1 coated Tsp Baking Powder; 120 g Sugar; 2 packages Vanillin sugar; 170 g cold butter; 100 g Fresh cream; 1 egg (size M); 100 g dried apricots; 1 jar (450 g) Apricot Jam; 3 TABLESPOONS Apricot or peach liqueur; 1 Egg Yolk; 1 TABLESPOON Milk; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 48

400 g Flour
1 coated Tsp Baking Powder
120 g Sugar
2 packages Vanillin sugar
170 g cold butter
100 g Fresh cream
1 egg (size M)
100 g dried apricots
1 jar (450 g) Apricot Jam
3 TABLESPOONS Apricot or peach liqueur
1 Egg Yolk
1 TABLESPOON Milk
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour and baking powder and sieve into a bowl. Add sugar, vanillin sugar, butter in small pieces, crème fraîche and egg and knead to a smooth dough. Divide the dough in thirds. Roll out 2/3 on the floured work surface to the size of a baking tray (32 x 39 cm), wrap on the cake roll and roll off again on the greased baking tray. Pull the dough up by the edge, prick several times with a fork. For the topping, finely chop the apricots in the universal chopper. Mix jam, liqueur and apricots.
2
Spread the apricot mixture on the dough. Roll out the remaining dough to a rectangle (approx. 45 x 20 cm). Whisk egg yolk and milk, spread on the rectangle. Cut lengthwise into strips about 1 cm wide, place the strips diagonally crosswise at about 3 cm intervals on the apricot mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let the pastry cool down on a cake rack. Cut into rectangles (approx. 4 x 6 cm)
3
1 hour waiting time