Sunday, June 22, 2008
This delicious dessert made with chopped dried apricots is best if cooked just before serving. Accompany with whipped cream and fresh fruit. Recipe serves 4.
1 cup dried apricots, chopped
2 tablespoons caster sugar
1/4 teaspoon ground cinnamon
1 1/2 cups self-rising (raising) flour
3 ounces (90 g) butter
1/4 cup water, approximately
1. Place apricots in medium bowl, cover with boiling water, stand 20 minutes; drain well. Combine apricots, sugar and cinnamon in medium bowl; mix well.
2. Sift flour into medium bowl, rub in butter, add enough water to mix to a firm dough. Knead dough on lightly floured surface until smooth. Roll out dough to a 10 x 13 inch (25 x 33 cm) rectangle, spread evenly with apricot mixture, brush edges with milk.
3. Roll up dough from long side to enclose filling, cut into 8 slices. Place slices 2 inches (5 cm) apart on a greased oven tray. Bake in moderately hot oven 20 minutes or until pastry is lightly browned.