1 large egg, beaten
1 tablespoon milk
For Garnish:
Powdered sugar (optional)
Chopped pistachios (optional)
Instructions
Step 1: Prepare the Dough
In a large bowl, whisk together flour, powdered sugar, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of cold water. Mix until the dough begins to come together. If the dough is too dry, add another tablespoon of water.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Apricot Filling
In a small saucepan, combine dried apricots and water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the apricots are soft.
Drain the apricots and place them in a blender or food processor. Add sugar, lemon juice, and vanilla extract. Blend until smooth and thick. Let the filling cool to room temperature.
Step 3: Assemble the Pastries
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