Chocolate-Apricot Filled Flakies

For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves

For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar

Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool. Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8" thickness. Cut into rounds with 2 1/2" diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes. Dust with powdered sugar.

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