Apricot Folds

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This is also one of my favorite danish pastry. Every year I will make these pastry for Thanksgiving and Christmas. I only love two or three fillings like apricot, cream cream, peach preserves and sometime peanut butter. I also sprinkle them with some icing sugar, raw sugar or just simply plain on the top. Well, some might think that these pastry are too rich but hey, just bake them once a year. So, let me know what you think after trying them.

Ingredients:
1½ cups All Purpose Flour
1 egg yolk from a Jumbo egg
1¼ cup raw sugar
¾ cups salted butter, diced
1 lemon, grated for zest
1 teaspoon vanilla extract
Apricot Preserve
1 egg, beaten lightly for glazing
Fine white granulated sugar


Method:
Place the diced butter into a large mixing bowl and cut with a flat knife into the flour and raw sugar.
It will resemble breadcrumbs. Add yolk and mix well. Transfer to a saran wrap and chill in the refrigerator for half an hour to an hour.

Preheat oven to 350 degrees F.

Transfer the dough onto floured flat surface, roll out chilled dough into a ¼” thick square. Cut dough with a pastry wheel into 2” squares. Spoon about ½ teaspoon apricot preserve and place in the center of the square and fold one corner toward the center diagonally and then fold opposite corner to overlap to form a tube.

Place the finished folds on a parchment lined cookie pan. Make sure each fold is about 2” apart from one another on the cookie pan. Brush with egg wash. Sprinkle some sugar.

Bake the folds on the center rack for about 12 minutes. Let it cool slightly on the cookie pan before transferring to the wire rack to cool off completely.

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