Pascha Recipes
Creamy Apricot Pastries
Yield: 10 servings
Ingredients
Pastries
- 2 cups all-purpose flour
- 3/4 cup + 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
Topping
- 10 canned apricot halves, well drained, and 1/3 cup syrup reserved
- 1 cup whipped cream
Instructions
- Heat oven to 350 degrees F. Grease 10 standard size muffin pan cups.
Pastries
- Mix together flour, 3/4 cup sugar, baking powder, cinnamon and salt.
- Stir together oil, milk, eggs and vanilla extract.
- At low speed, beat flour mixture into milk mixture, 1/2 cup at a time, until blended. Spoon batter into prepared pan, filling cups two-thirds full.
- Bake pastries until a wooden pick inserted in the centers comes out clean, 30 minutes.
- Transfer pan to a wire rack to cool slightly.
- Loosen pastries by running a metal spatula around sides of cups. Turn pastries out onto rack to cool completely.
- Sprinkle remaining sugar over bottoms and sides of pastries. Trim pastry tops level.
Topping
- Brush pastries with reserved syrup.
- Spoon whipped cream on top of pastries. Place apricot halves, rounded-sides up, on top of whipped cream.