Serves: 32
Total Calories: 150

1 package yeast active dry
1/4 cup water warm (105° to 115°)
2 1/4 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 cup butter or margarine
1 egg large, slightly beaten
1 (10-ounce) jar apricot preserves
1 cup pecans coarsely chopped
4 ounces dried apricots halves finely chopped
powdered sugar

In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

In a medium bowl, mix flour, 1/2 cup of the sugar, and salt. With a pastry blender or two knives, cut in butter until pieces are the size of small peas. Add egg and yeast mixture blend until mixture forms a ball. Divide dough into two equal portions. Cover and chill at least 30 minutes or up to 2 hours.

In a medium bowl, combine preserves, pecans, dried apricots, and remaining 1/4 cup sugar set aside.

Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking pan.

On a lightly floured surface, roll one portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Evenly spread apricot filling over dough to within 1/2 inch of all edges. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture lightly press edges to seal.

Bake 25 to 30 minutes until golden brown. Cool pan on a wire rack.

Store tightly covered in a cool place up to 3 days. Cut into bars. Just before serving, dust with powdered sugar.

Nutritional Facts:

Serves: 32
Total Calories: 150
Calories from Fat: 71

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