*  Exported from  MasterCook  *
 
                     Apricot Bow Ties (Abrikos Slojfe)
 
 Recipe By     : Family Circle Magazine February 1974
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  recipe        Danish Pastry Dough
                         apricot preserves
    1                    egg -- slightly beaten
    2      tablespoons   chopped walnuts
    2      tablespoons   sugar
 
 Mix walnuts and sugar. Set asise.
 
 Roll pastry on floured surface to 2 20″ x 15″ rectangles. Trim edges
 evenly. With a sharp knife cut into 12 5″ squares. Place 1 teaspoon of
 apricot preserves along one of the edges of the pastry 1/2 inch in from
 the edge. Fold over opposite edge; press edges together to seal. With a
 sharp knife, make a lengthwise slit in folded pastry to within 1 inch of
 each end. Slip one end under and pull it through the slit. (Looks very
 strange!)
 
 . Place 2 inches apart on cooky sheets. Let rise in a warm place until
 doubled in bulk, 30 to 45 minutes. Brush with egg; sprinkle with walnut
 mixture. Place in hot oven (400°f); lower hear immediately to 3500176f.
 Bake 20 minutes, or until golden brown. Remove to wire rack; cool.
 
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