Petite Apricot Pastries

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 4 cups all-purpose flour
• 1 teaspoon plus 2/3 cup sugar, divided
• 1/2 teaspoon salt
• 1-1/2 cups cold butter, cubed
• 4 egg yolks, lightly beaten
• 2 cups ground walnuts
• 2 cans (12 ounces each) apricot cake and pastry filling
• 4 cups confectioners' sugar
• 2/3 cup butter, softened
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons 2% milk

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 3 cups flour, 1 teaspoon sugar and salt. Cut in butter until crumbly. Add yeast mixture and egg yolks; mix well. Stir in enough remaining flour to form a soft dough. Combine walnuts and remaining sugar; set aside.
2. Preheat oven to 325u0b0. Divide dough into thirds. Between waxed paper, roll one portion into a 15x10-in. rectangle. Transfer to a greased 15x10-in. baking pan. Sprinkle with 1-1/2 cups walnut mixture. Roll out second portion of dough; place over walnut layer. Spread apricot filling to within 1 in. of edges. Roll out remaining portion; place over filling.
3. Bake 45-50 minutes or until golden brown. Cool completely on a wire rack. In a large bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Spread over top; sprinkle with remaining walnut mixture. Cut into 1-in. squares. Refrigerate leftovers.

active dry yeast, milk, allpurpose, sugar, salt, cold butter, egg yolks, ground walnuts, cake, sugar, butter, vanilla, milk

Taken from www.tasteofhome.com/recipes/petite-apricot-pastries/ (may not work)