PASSOVER APRICOT PASTRY

By darylsueb

Ingredients

• 2 sticks unsalted butter
• 2 egg yolks
• 1 pinch salt
• 1 cup sugar
• 2 cups cake meal
• 2 teaspoons lemon rind
• 1 teaspoon vanilla
• FILLING
• 12 ounce jar apricot preserves
• 1/4 cup lemon juice
• 1/2 cup chopped nuts
• 1 cup coconut

Preparation

Step 1

In the bowl of an electric mixer, combine butter, egg yolks, salt, sugar, cake meal, lemon rind and vanilla.
Spread 3/4 of dough in a 9 X 13 greased pan. Bake at 325 degrees for 20 minutes. Put remaining dough in freezer.

FILLING

Combine preserves, lemon juice, chopped nuts and coconut. Pour over crust while still hot. Spread evenly. Grate remaining dough over the top and bake at 325 for approximately 30 minutes. Cool. Cut at room temperature. May be frozen.