Creamy Apricot Pastries
- 2 cups all-purpose flour
- 3/4 cup plus 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 10 canned apricot halves, well drained
- 1/3 cup syrup reserved
- 1 cup whipped cream
Preheat oven to 350° F. Grease 10 standard size muffin pan cups.
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.
To prepare topping, brush pastries with reserved syrup.
Spoon whipped cream on top of pastries. Place apricot halves, rounded-sides up, on top of whipped cream.Servings: 10
Submitted by: Recipe Group Member
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