Cinnamon-scented fresh whole apricots in home made pastry "bundles"

An easy but so delicious dessert for the Summer months which can be also served at a Summer party! Apricots with their distinctive aroma and taste can become a mellow dessert enclosed in this easy home made pastry. Good looking and light, they will surely satisfy your guests

Cooked by Vassilis Kallides,
a prominent Head Cook and food author
"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 12 pieces):
12 fresh apricots, as equal in size as possible
6 tbsp of granulated sugar
6 tbsp of butter, softened
ground cinnamon

For the pastry:
200 gr. of all-purpose flour
1 tea-cup of fresh milk
100 gr. of butter
1 tbsp of baking powder
1 pinch of salt
1 egg, beaten

Method:

Wash the apricots thoroughly and discard the little stem. Pat dry and with a sharp knife score each apricot on one side and take out the stone.

In a bowl lightly mix the softened butter with the sugar and the cinnamon. Using a small teaspoon fill each apricot with some of the butter mixture. Gently press so to seal the mixture.

Preheat the oven to 180°C. Lightly brush a baking tray with some butter.

In a large bowl put the flour, the milk, the butter, the baking powder and the salt. Knead thoroughly with your hands until you have a firm dough. Divide in two pieces and then, using a rolling pin, open the dough into 2 thick pastry sheets.

Cut each sheet into 6 equal pieces. Put on the centre of each pastry piece 1 apricot and join the four sides over the top of the fruit. Press with your fingers in such a way so to enclose the apricot, creating little bundles, and arrange them on the baking tray.

Brush the bundles with the beaten egg and place the tray on the middle shelf of the oven.

Bake for about 25-30 minutes until the pastry is nicely golden and the apricots inside mellow with the butter mixture.

Take out of the oven and allow to set for a few minutes before you serve.