1. Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles. 2. Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves. 3. Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge. 4. Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife. 5. Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown. 6. Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired. ---------------------------------------------------------------------------
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Ingredients
