Title: Filled Apricot Bars
Categories: Cookies
Yield: 1 servings
Bars:
1 c All-purpose flour
1/2 c Whole wheat flour
1/2 ts Baking soda
1/4 c Salted butter; softened
1/4 c Light brown sugar
1/4 c Honey
1 Egg
1 ts Vanilla extract
Filling:
1/2 c Dried apricots
1/2 c Fresh apples; peeled and
-sliced
1/4 c Dark brown sugar
1 1/2 c Water
Bars: In a medium bowl, mix white and whole wheat flours and soda. Mix
well and set aside. In a large bowl using electric mixer, combine butter
and sugar at medium speed. Add honey, egg, and vanilla and beat until
smooth. Add flour mixture into honey mixture and blend at low speed just
until combined. Do not overmix. Gather dough into a ball, divide in half,
roll each into cylinders and wrap each in plastic wrap and chill 1 hour.
Filling: In saucepan, mix together apricots, apples, brown sugar and
water over medium-low heat. Stir until sugar dissolves and turn heat to
medium and simmer. Stir until mixture thickens and most liquid evaporates.
Remove from heat and cool to room temp. Puree filling in food processor.
To assemble: Preheat oven to 325. Roll each dough cylinder out to about
12 inches long. Place one at a time on floured board and roll each out to
rectangle about 5 inches wide and 18 inches, about 1/8 inches thick. Spread
1/2 filling down center of each rectangle and fold each side lengthwise
over filling, overlapping side by 1/2 inch. Cut each in half for easier
handling. Transfer to ungreased baking sheet, turning over so seam side is
down. Repeat for other pieces.
Bake 25 minutes or until bars begin to turn light golden in color. Do
not brown. Cool on sheet about 2 minutes and transfer to cool surface. When
bars reach room temperature, cut each into 8 pieces with thin, sharp knife.
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