Apricot Twists Food

GLAZED APRICOT TWISTS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
• Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
• Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
• Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.

APRICOT PUFF PASTRY TWISTS WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown.
• Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.

APRICOT BRAIDS

Steps:

• In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. 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 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

APRICOT ALMOND TWISTS(PAMPERED CHEF)

Steps:

• Preheat oven to 375*F.
• Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
• Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
• Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
• Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
• Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
• Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
• Sprinkle almonds evenly over dough, pressing gently.
• Bake 30-32 minutes or until deep golden brown.
• Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!

ALMOND TWISTS

Steps:

• Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.

APRICOT TWISTS

Steps:

• Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
• Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
• Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
• Form into a ball, cover and chill for about 30 minutes or until easy to handle.
• Preheat oven to 375 degrees F.
• Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
• Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
• Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.

PARMESAN PUFF PASTRY TWISTS

Steps:

• Preheat oven to 400 degrees F.
• Unfold pastry sheets on a lightly floured surface.
• Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
• Combine cheese, basil, and garlic in a long shallow pan or dish.
• Brush melted butter on pastry sticks.
• Roll pastry in cheese mixture to coat each side evenly.
• Gently twist the pastry sticks, and place on a lightly greased baking sheet.
• Bake for 12 minutes.
• Remove to wire racks to cool.
• Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
• Enjoy! ;).

APRICOT & MARZIPAN TWIST

Steps:

• The night before, put apricots and orange juice in a bowl and set aside.
• To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.
• Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.
• Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.
• Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

APRICOT BOW TIES

Steps:

• Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.
• Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
• To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.