Apricot Pastry Bars


  • 4 cups flour
  • 1 cup + 2 Tbsp. sugar, divided
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup shortening
  • Ad
  • 3 eggs, separated
  • 1/4 cup milk
  • 1 1/2 tsp. vanilla
  • 4 cans apricot pie filling
  • 1 cup chopped walnuts


In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12 inch rectangle.

Transfer to an ungreased 15x10 inch baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top.


Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350 degrees F for 35-40 minutes or until golden brown. Cool on a wire rack.

By Robin from Washington, IA

Source: Taste of Home


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