LEMOINE FAMILY RECIPES
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TINY APRICOT PASTRIES - Loretta Skwarok

THE CRUST 1 cup shredded cheddar cheese 1/2 cup butter, softened 1-1/3 cup flour 2 tbsp cold water THE FILLING 1 cup dried apricots 3/4 cup water 1 cup sugar 2 tsp vanilla pinch salt 2/3 cup pecans, chopped

Crust-Mix cheese and butter together. Add flour and mix well with hands. Work in water to make a smooth dough. Wrap in waxed paper and chill 3-4 hours until firm enough to roll. Divide dough in half, roll out half of dough to 10 inch square. Cut into 16 squares. Repeat for remainder of dough. Filling-Snip coursely dried apricots, put in small saucepan with water. Bring to a boil. Cover and simmer for 10 minutes or until tender. Drain. Stir in sugar, bring to a boil stirring. Remove from heat and cool. Put one tsp of filling on one side of dough square to form a triangle. Wet edges, fold over and seal. Crimp with fork, prick in center. Arrange on ungreased sheet. Brush with milk and sprinkle with sugar. Repeat with remaining dough squares.BR> Bake at 375 degrees for 12-15 minutes. Remove to cooling rack, cool and store airtight.