Orange White Chocolate Apricot Pastries Food

APRICOT AND WHITE CHOCOLATE SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
• Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
• Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
• In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
• Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
• Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

ORANGE SPICE APRICOT WHITE CHOCOLATE BISCOTTI

Steps:

• 1. heat oven to 350 degree's whisk together all of the dry ingredients in a large bowl. Make sure to chop up any lumps from the brown sugar.Whisk until very well incorporated.
• 2. add the apricots and nuts and stir really well. add the molasses, orange juice, orange zest, eggs,and butter.
• 3. put your hands in the bowl and knead the dough. knead until all ingredients are well mixed. This will take about 5 minutes. Be patient. Just keep squeezing the dough together when kneading it. It will become smooth and moist after kneading it well.
• 4. Flour your hands well. Take the ball of dough and place on parchment or waxed paper. Make in to a log about 4-5 inches wide by 16- 18 inches long and 1 inch in thickness.Pick up log and place on a parchment lined cookie sheet.(butter the sheet pan before applying the parchment on top. this will help keep the parchment in place.)
• 5. Bake at 350 for 30-40 min.. Remove from oven and cool for 15 minutes. Leave log on sheet pan. Cut slices with a serrated knife about one inch or less in thickness.
• 6. lay the pieces you cut on their sides on the parchment lined pan.Put back in the oven for 10 minutes. do not over brown. It depends on how hard you like your Biscotti. The longer you bake them. The harder they will be. I prefer them harder, and crunchy. Remove from oven and flip cookie over. Return to the oven.Bake again for 10 You can bake them longer for a crispier Biscotti. Also they harden up more after they cool.
• 7. Let Biscotti cool thoroughly. Next Pick up Biscotti and line them up on the pan smooth side up like the log is being put back together. Put cookies close as possible.
• 8. make the icing. Melt the white chips with the shortening,and milk in microwave. set timer for 2 minutes. Stop every 30 seconds or so to stir. When they are all nicely melted add the orange zest and stir well. Take the icing and drizzle all over the top of the Biscotti.
• 9. let it set in refrigerator for a few minutes. Some cookies may be stuck together after doing this. Simply get the knife and score on area's where they were sliced. Now they are ready to serve. Keep in an air tight container,or you may freeze them.

CHOCOLATE APRICOT FUDGE

Steps:

• Butter a 13"x9" baking dish.
• In 4 quart saucepan combine sugar, butter & milk, cooking over medium high heat & stirring occasionally, 10-14 minutes until mixture comes to a full boil.
• Reduce heat to medium & boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F.
• Remove from heat & gradually stir in both chocolates until melted.
• Stir in marshmallow cream & vanilla extract, until well blended.
• Stir in apricots, then spread into prepared pan.
• Cool completely at room temperature.
• Cut into 1" squares before serving.
• Store covered in cool place.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

APRICOT ALMOND ORANGE TART WITH WHITE CHOCOLATE CREAM

Steps:

• Place apricots in a shallow dish and cover (just) with boiling water. Allow to sit and soften, they will become raisin-like.
• Meanwhile, combine flour, cinnamon, brown sugar, and salt in a bowl. Add butter in small pieces and mix until mixture looks like coarse sand.
• Beat together egg yolk and lemon juice and pour into flour mixture while mixer is running. Mix well, and if dough seems a little dry, add a little extra lemon juice.
• Now knead mixture gently by hand and form into a ball. Flatten into a disc shape and chill for 10 minutes before using.
• Preheat oven to 425 degrees.
• Roll out pastry on a floured surface and place in a 9 inch tart or pie pan, forming it up the sides.
• Prick pastry with a fork, line with tinfoil and place a pie weight on top. If you don't have a pie weight, simply line with foil, and place a heavy baking dish right on top of the foil. This will prevent the pastry from puffing up while baking, and keep it tart-like.
• Bake 15 minutes, remove foil and weight and bake for 5 minutes longer.
• Reduce oven temp to 375 degrees.
• Place ground almonds on a cookie sheet and bake for 3 minutes, cool.
• Drain water off apricots. If using whole apricots, cut each apricot into 6-8 small pieces.
• Combine almonds, butter, sugar and chopped apricots in a bowl.
• Add salt, eggs and reserved egg white and mix well.
• Pour onto cooled baked tart shell and bake 25 minutes or until set.
• Place orange slices on top. Melt jam on stove and brush top of tart with glaze.
• Bring whipping cream to a slow boil in a pan, stirring often. Pour over chopped white chocolate and stir until chocolate is smooth and melted.
• Cool completely in refrigerator to let mixture become thicker.
• Cut and serve tart, stir cold chocolate cream mixture again and drizzle over tart portions on plate.

WHITE CHOCOLATE-APRICOT BISCOTTI

Steps:

• Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
• Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
• Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.

APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat over to 350°F (or 175°C).
• In a large bowl, cream together the butter and brown sugar.
• Beat in the egg and vanilla.
• Mix in the flour, baking soda and salt.
• Add the nuts, apricots and white chocolate.
• Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
• Transfer to a cooling rack.

CHOCOLATE ORANGE PASTRIES

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
• Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
• Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
• Top the cream cheese with 8-10 mini chocolate chips.
• Top each pastry circle with another pastry circle. Crimp the edges with a fork.
• Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
• Bake for 20-25 minutes or until the pastries are a light golden brown.
• Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.

WHITE CHOCOLATE APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

ORANGE, WHITE CHOCOLATE & APRICOT PASTRIES

Steps:

• Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
• Unfold the thawed pastry and place on a baking sheet.
• Score into 8 rectangles.
• Sprinkle the pastry lightly with cinnamon.
• Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
• Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
• Cool pastry on wire rack.
• Once the pastry has cooled cut along the scored lines of the pastry sheet.
• In a bowl mix the yogurt, sour cream and brown sugar together.
• Divide the yogurt mixture into two bowls.
• To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
• In the second bowl add the coconut milk, orange rind and the toasted coconut.
• To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
• You should now have 16 rectangle pieces of pastry.
• You will need two pieces of pastry per treat.
• Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
• Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
• Garnish with finely chopped toasted walnuts.
• Serve immediately or cover and chill no longer than 2 hours.