Apricot Rolls Recipe 465 Food

APRICOT BREAKFAST ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

APRICOT JELLY ROLL WITH WHITE CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
• For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
• In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
• Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
• Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
• With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
• Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
• While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
• Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
• While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
• On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
• Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
• Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.

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 VIENNA ROLLS

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
• In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
• When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
• Bake 15-20 minutes or until light golden brown. Cool on wire rack.

MOIST APRICOT ROLLS (USING NUT ROLL TINS)

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.

MINI APRICOT PIES

Steps:

• Combine first 5 ingredients in a small sauce pan.
• Stir and simmer for 5 minutes under low heat.
• Take off heat and set aside.
• Cut puff pasry sheet into six squares.
• Roll each square into a 6 inch square.
• Spoon mixture into each square, fold and seal.
• Mix milk and sugar in a bowl and brush on each pie.
• Bake 12-15 minutes or until golden brown at 400 degrees.

APRICOT FRUIT LEATHER ROLLS

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.

APRICOT FILLED CAKE ROLL

Steps:

• Apricot Curd:.
• Heat apricots and wine for 1 minute in microwave oven.
• Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
• Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
• Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
• Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
• Cake:.
• Preheat oven to 350°F.
• Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
• Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
• Do not over bake.
• Frosting:.
• In a food processor process till smooth, airy and creamy.
• Assembly:.
• Immediately turn cake out onto towel.
• Sprinkle with confectioners' sugar.
• Roll cake along with towel.
• Cool.
• Unroll.
• Spread with apricot curd.
• Roll again.
• Wrap with plastic wrap.
• Cool.
• Unwrap and place seam side down on cookie sheet.
• Spread frost over roll and garnish with coconut and cashews.

APRICOT KOLACHES

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.