Apricot Bundles - Dessert RECIPE
I just love these little summer presents. These fresh apricots are bundled up in homemade pie crust pastry. You should enjoy making pies and pastries before deciding to tackle this recipe - it can be tedious (I enjoy every detailed second!).
6 Apricots (washed & pitted)
double pie crust
sugar (2 teaspoons per "bundle" - there will be 12 bundles)
butter (1 dab per pastry - about 1/2 teaspoon)
vanilla sugar for sprinkling on top
Step 1: Make my double pie crust recipe seen at the bottom of the "Making Pie Crust" post: click HERE to view pie crust post
Step 2: Cut the pie pastry into 12 equal chunks (see picture above).
Step 3: Take 1 chunk & roll out on a lightly floured surface.
Step 4: Place half of one apricot (already washed & pitted) in the middle of the rolled out crust (see picture below) (the skin remains on and will bake down - you won't even know that it's in there)
Step 5: Sprinkle 2 teaspoons of vanilla sugar in the middle of the apricot (where the pit was), dot with a bit of butter & then gently close up the pie crust around the plum like a little purse (see picture below).
Step 6: Line a muffin tin (line each space) with parchment paper (I cut it into smaller pieces). Place the "bundle" in the parchment lined muffin tin and repeat steps 3 to 5 until all apricot halves have been used up (there will be 12 Apricot Bundles total)
Step 7: Sprinkle some vanilla sugar on top of each bundle.
Step 8: Bake in a preheated 375 degree oven for 20 - 30 minutes or until desired brownness is achieved
Step 9: Remove from the oven and remove each bundle by lifting up on the parchment paper. Cool on a wire rack.
Serve & ENJOY!!
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