Layered Chocolate & Apricot Pastry


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This apricot and chocolate dessert is delicious!

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Serving Size / Yield

1 pastry


  • 2 1/2 C. all-purpose flour
  • 6 Tbs. margarine or butter
  • 6 Tbs. solid shortening
  • 4 Tbs. regular cocoa (not instant)
  • 4 tsp. sugar
  • 6-8 Tbs. water
  • whipped cream, for filling
  • apricot preserves, for topping
  • chocolate wafers, for topping

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Sift flour into a bowl.  Add butter and blend with fingers or a pastry blender.  When pieces of butter are the size of peas, blend in shortening.  Add cocoa and sugar.  Add water, one tablespoon at a time.  Form into a ball.  Wrap in wax paper and chill for 20 minutes. Set oven to 400 degrees.  Invert two cake pans, 9 inches in diameter.  Divide pastry into four equal pieces. Roll pastry onto bottom of cake tins and bake 10-15 minutes or until set.  Repeat to use all pastry.  Sandwich layers with whipped cream. Coat top layer of pastry with melted, sieved apricot preserves and cover with chocolate wafers.

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