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Apricot Turnovers

Rebekah Hubbard
Make a quick flaky dough and wrap it around sweet apricot preserves. It's the perfect breakfast in bed treat for Moms on Mother's Day.
Course Baking

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter divided
  • 1/4 cup ice water
  • 1/2 cup Bonne Maman Apricot preserves
  • 1 egg lightly beaten
  • raw sugar for sprinkling

Instructions
 

  • In a small bowl, combine flour and salt; cut in (using a pastry cutter or fork) 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball starts to form, then use your hands to finish forming into a ball. The dough does NOT need to be wet to pick up all the flour - keep working with your hands a little so the dough leaves the sides of the bowl clean. On a lightly floured surface, roll dough into a 12x6 inch rectangle.
  • Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within a half inch of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4 inch rectangle. Roll dough into a 12x6 inch rectangle.
  • Repeat steps of butter layering and dough folding, ending with a 6x4 inch rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12x6 inch rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
  • Preheat the oven to 450 degrees Fahrenheit.
  • Roll out your dough into a 12x12 inch square, then use a butter knife to cut into fourths. Spoon 1.5 Tbsp. Bonne Maman Apricot preserves into the center of each square and fold across the middle into triangles. Use a fork to press down the edges, sealing them shut. Use a paring knife to poke 3 vent holes in the top of each turnover.
  • Finally, paint with the egg wash and sprinkle heavily with raw sugar. Bake for 17 minutes or until golden brown. Allow to cool before serving - those insides take a long time to cool!