Apricot Torte Bars


3 cups ground walnuts
1 ½ tsp cinnamon
¾ cups sugar
3 sticks butter (12 ounces)
¼ cup water
4 cups flour
4 eggs yolks
1 tsp yeast
¼ cup canned milk

Apricot Filling:
2 Jars apricot filling
(or use 1/2lb dried apricots. Wash the dried apricots and then boil them until they are soft. Drain.
Place the cooked apricots in the Cuisinart to puree, then add a teaspoon of lemon and ½ cup
3 cups powdered sugar
2 tsp vanilla
¼ cup canned milk
2 tsp vanilla

To make the filling: Set aside and reserve for later use ½ cup of the ground walnuts.

Mix the remaining 2 ½ cups of ground walnuts, the sugar, and the cinnamon until well mixed.

To make the pastry: Combine the water and yeast and set aside. Put the flour into a mixing bowl and add the butter. Blend the butter well in to the flour using a pastry blender or two knives.

Add the egg yolks, the milk, & yeast and water combination. Stir until it all comes together in a ball. Knead 3 or 4 minutes. Divide into 3 parts. Roll between two sheets of wax paper that is cut to fit a 15 x 10 x 1 Pyres baking pan. (May be made in Cuisinart with plastic blade).

To assemble the Torte: Put the first layer of dough on the bottom of the Pyrex baking pan. Spread nut filling on top of the pastry. Then put a second layer of dough on top of the nut filling. Then put the apricot filling on top of the second layer of pastry. Then put the third layer of pastry
on the of the apricot filling. Press the edges together with your fingers to seal. Prick the top with a fork.
Bake in a 350 degree oven for 45 minutes.
Cool completely and then spread the icing on top. Sprinkle ½ cup ground walnuts on top of this
(the ½ cup that was reserved). Cut into 1-inch squares and serve.
These freeze well.

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