Recipe donated by “Team Falcsik-Cunningham-Persichetti-Rowser”
In memory of Ginny Falcsik and in honor of Dennis Falcsik
- 3 cups flour
- 1 cup oleo (butter or margarine)
- 1 pkg dry yeast
- 3 egg yolks
- 6 Tbsp milk
- 1 Tbsp sugar
- 1 tsp vanilla
- Apricot pastry filling
In a large bowl, combine flour and butter/margarine (cut in the butter like you would for pie crust).
In a small bowl, sprinkle yeast on top of 2 Tbsp warm water and 1 Tbsp of sugar. Let stand for 5 minutes or until dissolved.
Add 6 Tbsp milk, 1 tsp vanilla, egg yolks, and the yeast mixture to the flour-butter mixture. Mix well and gather into a ball. Chill.
Divide dough into 8 equal pieces. Roll out each piece into a 10″ circle; cut each circle into 8 wedges.
Put 1 tsp of apricot filling at the wide end of each wedge. Roll up wedges and place on a lightly greased cookie sheet. Brush with beaten egg white. Bake at 350 for 15 minutes. Makes 40 cookies.