Moist Apricot Rolls Using Nut Roll Tins Food

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.

APRICOT CRESCENT ROLLS FOR OAMC

Steps:

• Cut together butter and cream cheese.
• Mix into the butter mix the flour, salt and water.
• Mix with fork until well blended.
• Chill at least 1 hour.
• Roll into thin rectangle on a well-floured board.
• Cut into 30 2 1/2 X 3" rectangles.
• Spread each piece with 2 tbsp apricot preserves.
• Sprinkle with chopped nuts.
• Roll up from one corner and bend ends to form crescents.
• Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
• When cool, sprinkle with confectioners' sugar.
• Freeze.
• Thaw in about 15 minutes.

APRICOT ROLL (WATERBUL)

Steps:

• To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
• In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
• Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
• Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
• To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.

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.

DATE & WALNUT ROLLS - GLUTEN FREE

Steps:

• Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
• Preheat oven to 180°C (350°F ).
• Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
• Allow the mixture to cool.
• Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
• Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
• Stand rolls ten minutes before turning out onto wire racks to cool.
• Serve sliced with butter.
• Suitable to slice and freeze.
• As a variation you can use pecan nuts or macadamias in place of the walnuts.