Apricot Swoons From Mom Marcon's Kitchen Recipe

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Apricot Swoons from Mom Marcon's Kitchen

Lynnda Cloutier


This one is from my mom, the greatest cook I've ever known.

pinch tips: How to Melt and Soften Butter




1 1/2 cups thick apricot preserves
1 cup ground almonds
1 t. almond extract
1/4 cup grated semisweet chocolate
1 pkg. frozen puff pastry sheets (17.25 oz)
1 egg, beaten lightly
chopped almonds

Directions Step-By-Step

Mix apricot preserves, almonds, almond extract and chocolate. Thaw pastry
sheets 20 minutes, then unfold. On sugar sprinkled board, roll out each
sheet to 14" square. Cut off uneven edges and cut each sheet to 16 squares,
3" each. Put about a teaspoon of mixture on each square and fold over into
fingers or triangles. Press edges together with flour dipped fork tines to
seal. Put about 1" apart on ungreased baking sheet and pierce with fork
tines. Brush with egg and sprinkle with chopped almonds. Bake at 400 until puffed and golden, about 8 minutes. Makes about 32
Source: My Mom and My Old Recipes

About this Recipe

Course/Dish: Cookies