APRICOT PASTRIES
This recipe is for the serious pastry chef. These little apricot pastries are absolutely delictible! It is my mom's recipe and requires making the pastry shell from scratch. It takes a little more time and effort to make these but your family will be glad you did because they are just so incredibley delicious!
Provided by Synthetic Fate
Categories Yeast Breads
Time 1h40m
Yield 64 Pastries
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
- For Pastry Crust: Sift together flour, sugar and salt.
- Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
- Scald milk and let it cool till it is just warm.
- Add yeast to milk and let soften.
- Add egg and vanilla to milk mixture.
- Add milk mixture to the flour mixture.
- Mix well.
- Divide dough into four parts.
- Form each part of dough into a square.
- On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
- Cut each square into sixteen 2½-inch squares.
- Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
- Pinch two opposite corners together.
- Place two inches apart on greased cookie sheet.
- Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
- Bake at 350° for ten to twelve minutes.
- Remove at once from pan to cool on rack.
- Sprinkle with powdered sugar.
EASY APRICOT PASTRIES
Make and share this Easy Apricot Pastries recipe from Food.com.
Provided by Miss Annie
Categories Breads
Time 30m
Yield 1 13x9inch pastry
Number Of Ingredients 6
Steps:
- Pat rolls out flat in a greased 9 x 13-inch dish.
- Spread with jam.
- Bake at 425ºF.
- for 15 minutes.
- While baking, mix sour cream, sugar, egg, and vanilla.
- Remove rolls and jam from oven.
- Reduce heat to 325ºF.
- Spread sour cream/egg mixture over jam.
- Bake 5 to 6 minutes longer.
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
DANISH PASTRIES
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
Provided by Jane Hornby
Categories Breakfast, Treat
Time 3h30m
Yield Makes 18 pastries
Number Of Ingredients 19
Steps:
- Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
- Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
- To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
- For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
- To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
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- Grilled Maple-Butter Apricots with Vanilla Ice Cream. Fact: grilled desserts are the best desserts. This fruity finale includes all the greatest things about summer: the grill, beautiful, ripe stone fruit, and melty vanilla ice cream.
- Apricot, Cherry, and Graham Cracker Crumble. Make this simple apricot and dark cherry crumble with a buttery topping using brown sugar and store-bought graham crackers.
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- Little Apricot Cakes. Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast—live a little!).
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- Apricot Compote. Serve apricots glazed in sugar and lime juice on a dollop of creamy yogurt for a healthy dessert. (Or throw caution to the wind and have it with vanilla ice cream instead.)
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- Apricot Almond Linzertorte. Tut this twist on classic linzertort is made with almond pastry and vivid apricot filling. Get This Recipe.
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