Apricot Pastry with Persimmon Glaze
1-1/3 c. flour
1 T. baking powder
1 T. sugar
1 T. dry milk powder
4 oz. cream cheese
10 T. butter
Stir to add:
1/4 c. water
1/2 t. almond extract
The dough will be fairly crumbly; knead just enough to allow dough to be rolled out. Roll out to fit a baking sheet.
Spread down center of rolled-out dough:
1/4 c. apricot preserves
Make cuts from long edges of dough to the apricot preserves, then fold the cuts diagonally over the preserves:
Once all the dough has been cut and folded, bake in 375 degree oven for 25 minutes.
1-1/4 c. powdered sugar
puree of 1 small peeled persimmon (about 2 T)
1 T milk
1 t. dried grated orange peel
Pour glaze over warm pastry.
Thanks for willing guinea pigs for new recipes.
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