Serves: 40
Total Calories: 182
1. To make pastry, dissolve yeast in warm milk. Beat butter and sugar in a medium bowl with electric mixer until creamy. Beat in egg and dissolved yeast. On low speed, gradually beat in flour until mixture forms a ball. Knead on a floured surface, adding flour as needed, until dough is smooth and does not stick to surface. Divide into three equal portions. Cover and let rise in a warm place, free from drafts, until doubled.
2. To make filling, cook apricots in water until soft. Purée in food processor or press through a sieve. Stir in rum. Mix walnuts and sugar in a small bowl.
3. Heat oven to 350°. Butter a 15 1/2 x 10 1/2 x 1-inch baking pan.
4. Roll out one portion of dough and place in pan to cover bottom. Spread with half of the apricot mixture. Sprinkle with half of the nut mixture. Repeat to make second layer of dough and filling. Roll out third portion of dough and cover filling. Bake 30 minutes. Cool on a wire rack.
5. To make icing, melt chocolate and butter with sugar and coffee. Spread over pastry. Let stand until set. Cut into bars.
This Gerbaud Slices recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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