Apricot Cream Cheese Egg Rolls Food

APRICOT CREAM CHEESE EGG ROLLS

Steps:

• 1. With an egg roll wrapper laying diagaonally, spread 2 teaspoons of cream cheese about 1/3 of the way up on the egg roll wrapper, leaving a small border at the edges. Spread 2 teaspoons of the preserves on the cream cheese.
• 2. Fold the bottom corner of the wrapper up towards the middle. Fold one of the side corners to the middle, then the other side corner. Roll up the wrapper, moistening the remaining corner to seal the edges.
• 3. Deep fry until golden brown. Drain on paper towels on a cooling rack.
• 4. Sprinkle with cinnamon sugar mixture.

APRICOT ROLLS RECIPE - (4.6/5)

Steps:

• Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.

APRICOT CREAM SQUARES (USING CRESCENT ROLLS)

Steps:

• 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
• 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
• 3. Top bottom crescent layer with the can of apricot filling.
• 4. Spread the cream cheese mixture on top of the apricot filling layer.
• 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
• 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
• 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
• 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

BRIE CHEESE & APRICOT PRESERVE EGG ROLL DESSERT

Steps:

• *After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
• *Add a 1/4" thick x 2" long slice of Brie cheese on top of the preserves (approximate sizes).
• *Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
• *Place on sheet pan sprayed with Pam cooking spray.
• *Brush top with egg wash.
• *Cook for 22 minutes at 350 degrees or until golden and crispy.
• *Serve warm.

CREAM CHEESE AND APRICOT TART

Steps:

• For the pastry: Combine all ingredients and knead to a smooth pastry. Shape into a ball and wrap in foil, refrigerate for 30 minutes.
• Roll out pastry on lightly floured surface until slightly larger than a baking pan (26 cm in diameter) (approximately 10 inches) and line pan with it, making an edge all around. Bake in preheated oven at 200°C (gas mark 3, fan: 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and cool in a pan for 10 minutes, transfer to a wire rack and cool completely.
• For the topping: Soak gelatine in cold water. Whisk egg yolks with powdered sugar and cream cheese. Dissolve dripping wet gelatine on medium heat in a small saucepan. Whip cream until stiff and add gelatine, whisking constantly. Fold into cream cheese mixture and add pistachios. Spread cream onto pastry and refrigerate for 5-10 minutes.
• Drain apricots in a sieve, reserving the juice. Arrange apricots on the tart and refrigerate for 2-3 hours.
• Prepare glaze powder (or cornstarch) with apricot juice and sugar according to package instructions, spread over apricots and let dry. Sprinkle tart with pistachios and serve.

APRICOT CHEESE BREAD

Steps:

• For filling, in a bowl, beat the cream cheese, sugar, egg, flour and orange zest until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic and refrigerate before slicing.

APRICOT CHEESE DANISH

Steps:

• In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
• For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

CHERRY-APRICOT CREAM CHEESE TART

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
• Make filling:
• Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
• Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.