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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed, relates Louise Holmes of Winchester, Tennessee. Ingredients:
1 cup cold butter, cubed |
2 cups king arthur unbleached all-purpose flour |
1/2 cup sour cream |
1 egg, separated |
1 cup peach or apricot preserves, divided |
30 vanilla wafers, crushed |
1/2 cup flaked coconut |
20 pecan halves |
glaze: |
1/2 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
2 to 3 teaspoons 2% milk |
Directions:
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic wrap. Refrigerate several hours or overnight.
2. On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves.
3. Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry. Place a pecan half on each slice.
4. Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioner's sugar, vanilla and enough milk to achieve desired consistence; drizzle over pastries. Yield: 2 pastries (10 serving each).
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