Apricot Nut Pastries

By lauriecrane

Ingredients

• 1 Cup Butter or Margarine
• 2 Cups Flour (sifted)
• 1/2 Cup Dairy Sour Cream
• 1 Egg Yolk (beaten)
• 1/2 Cup Apricot Preserves
• 1/2 Cup Flaked Coconut
• 1/2 Cup Pecans (finely chopped)
• Granulated Sugar

Details

Servings 4

Preparation

Step 1

With pastry blender, cut butter into flour mixture until mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into four equal portions, keeping each part refrigerated till ready to use. Roll each part into a 10" circle on lightly floured surface. Spread with 2 tablespoons of the preserves; sprinkle with 2 tablespoons of coconut and 1 tablespoon of the nuts. Cut into 12 wedges and form into crescents. Sprinkle with granulated sugar; place on ungreased cookie sheet. Bake at 350° for 20 minutes or till lightly browned. Removed and cool on rack.