Sweet squares with dried apricots

Ingredients

• a handful of almond flakes
• cinnamon - 1 tsp
• natural yogurt - 125 g
• 150 g wheat flour
• 120 g sugar
• egg - 1 pc.
• egg yolk - 1 pc.
• 3–4 st. l. milk
• 70 ml vegetable (preferably corn) oil
• dry yeast - 1 tsp
• butter for greasing the mold
• salt
• 500 g of dried apricots

Cooking

Step 1

Rinse dried apricots, soak in warm water for 30 minutes. Line a baking sheet measuring 22x26 cm with baking paper, greased with butter on both sides, sprinkle with 2 tbsp. l. Sahara. Remove dried apricots from water, dry, cut in half. Put one part on a baking sheet, chop the second and fill with pieces of dried apricots of emptiness on a baking sheet. Sprinkle with almond flakes and cinnamon. Beat the egg and yolk with the remaining sugar. When the mixture becomes frothy, successively add the flour sifted with a pinch of salt, yogurt and vegetable oil. Before introducing the next ingredient, the mixture must be mixed well. Dilute yeast in warm milk, quickly combine with flour mixture. Pour the resulting dough onto a baking sheet over the dried apricots. Let sit to form an even layer. Bake in the oven at 180ºC for about 45 minutes. Remove cake from oven, cool slightly. With the blade of a knife, separate the edges of the cake from the sides of the form, allow to cool completely. Using a serrated knife, cut the cake into squares, wrap them in foil and place in a picnic container.