 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 packages active dry yeast |
1/4 cup water |
7 cups all-purpose flour |
1 teaspoon salt |
2 cups butter, softened |
4 eggs, slightly beaten |
2 cups whipping cream |
apricot preserves (or any other fruit filling!) |
Directions:
1. In a small bowl, dissolve yeast in warm water.
2. In a large bowl, combine flour and salt, cut in butter until crumbly.
3. Stir in yeast, eggs, and whipping cream.
4. Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
5. Cover, refrigerate until firm- 6 hours or overnight.
6. Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
7. Cut into 2 1/2 inch squares.
8. Spoon 1 tsp. of filling in center of each square.
9. Bring two opposite corners to center, pinch to seal.
10. Wet fingertips with a little bit of water.
11. Fold sealed tip to one side, pinch to seal.
12. Place 1 inch apart on ungreased cookie sheets.
13. Bake 10-15 minutes or until lightly browned.
|
|