Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
In a small bowl, dissolve yeast in warm water.
In a large bowl, combine flour and salt, cut in butter until crumbly.
Stir in yeast, eggs, and whipping cream.
Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
Cover, refrigerate until firm- 6 hours or overnight.
Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
Cut into 2 1/2 inch squares.
Spoon 1 tsp. of filling in center of each square.
Bring two opposite corners to center, pinch to seal.
Wet fingertips with a little bit of water.
Fold sealed tip to one side, pinch to seal.
Place 1 inch apart on ungreased cookie sheets.
Bake 10-15 minutes or until lightly browned.