Thursday, December 13, 2012
At any rate, the crust is flaky and delicious and you can use many different fillings. Double the recipe: they will gobble up every single bite.
1 cup flour
1/2 cup unsalted butter, chilled
4 oz. cream cheese, cold
3/4 cup apricot jam - get the kind with fruit and sugar only *you can use other flavors if you prefer
1/2 cup toasted and chopped almonds
1 tsp. lemon zest
1/3 cup chopped almonds
1/3 cup sifted confectioners sugar
Pastry: Place the flour, butter, and cream cheese in a food processor. Process until it is crumbly and all the flour is worked in.
Dump the crumbs out onto a floured plate or pastry board. Form into a ball by kneading or rolling the dough until it is a solid form.
Cut the ball in half and wrap both halves in plastic wrap. Refrigerate until chilled through. You can make these up ahead of time and keep up to 2 weeks in the refrigerator - a great idea to have on hand through the holidays with minimal prep time.
Filling: Stir apricot jam till spreadable. In a bowl combine sugar, chopped nuts, and grated lemon zest. You can use dried zest, but the flavor is infinitely better with fresh grated zest.
On a lightly floured surface, roll out each half of dough. The thinner the crispier it will be. Spread with jam and sprinkle with almond mixture. Roll up tightly.
Place on a parchment lined baking sheet (this helps make clean-up easier). Brush with beaten egg and sprinkle with nuts.
(Ooops! I forgot to use parchment paper on this one.)
Cool on a wire rack and dust with confectioners sugar. Slice and serve.