2 c. flour
1 c. butter, softened
1/3 c. ice water
1/2 tsp. white vinegar
Apricot filling
1 egg yolk beaten with 1 tbsp. milk
Finely chopped pistachios

Measure flour into mixing bowl; with fork or pastry blender cut in butter until particles are fine as cornmeal. Combine ice water with vinegar and sprinkle over flour mixture; quickly gather into ball, then flatten out on waxed paper to rectangle; wrap and chill 1 hour. Divide dough in half.

On lightly floured board roll each in 12 x 9 inch rectangle; trim edges with sharp knife or pastry wheel and cut in 3-inch squares. Slit each corner of each square 1 1/4 inches from tip in center and drop 1 teaspoonful of filling in center and fold every other tip to center like a pinwheel; pinch firmly in center.

Place on baking sheet, brush egg yolk mixture and sprinkle with nuts. Bake in preheated 425 degree oven for 12 minutes, or until lightly browned. Cool on rack; store in cool place. Makes about 24.

APRICOT FILLING:

Combine in small saucepan: 3/4 c. water

Bring to boil over medium heat. Stir in 1/3 cup sugar, cover and simmer until apricots are tender (about 15 minutes). Whirl in blender until smooth or press through sieve; chill. Makes about 1 cup.