Course : Desserts
Serves: 24
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1 tablespoon Active dry yeast
1/4 cup Lukewarm water
1/2 cup sugar
1/4 cup Margarine
2 large eggs
1/2 teaspoon Lemon extract
1/2 teaspoon Salt
1 cup Water
3 1/2 cups Flour
24 medium Dried apricots or prunes
1/2 teaspoon Cinnamon

Preparation / Directions:

Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of sugar and margarine. When the margarine is soft, add the salt,eggs, lemon extract, 1/2 cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately 1/2 inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 F oven for 10 to 15 minutes, or until browned.


Nutritional Information:

114 Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol

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