Quick Apricot Walnut Rolls Food

APRICOT WALNUT BALLS

Steps:

• In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). , Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate for at least 2 hours before serving. Store in refrigerator.

APRICOT AND WALNUT ROLL CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 12-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, allowing it to extend slightly over the short sides. Butter paper, and set sheet aside.
• In the bowl of an electric mixer, beat egg yolks on medium speed until light, about 4 minutes. Gradually add sugar, and beat until thick and creamy, about 3 more minutes. Stir in vanilla extract.
• Into a small bowl, sift flour with baking powder and salt. With machine running, gradually add flour mixture to egg mixture. Beat just until smooth.
• Place egg whites in the clean bowl of an electric mixer. Whisk egg whites on medium speed until they are stiff but not dry, about 3 minutes. Fold a third of stiffened egg whites into batter to lighten; then gently fold in remaining whites, being careful not to flatten batter by overmixing. Lightly fold in walnuts.
• Spread the batter evenly on prepared pan, covering all corners. Bake about 10 minutes. Remove from oven, and loosen edges of cake with a knife. Invert the pan onto a clean towel that has been liberally dusted with confectioners? sugar. Peel off parchment paper. With a serrated knife, trim about 1/2 inch of the browned and hardened edges off cake.
• Using a brush, soak warm cake with Marsala or sherry, and spread the jam evenly on top. Starting from one of the shorter sides, carefully roll the cake gently but firmly. Place rolled cake on a serving platter, seam side down, and dust with more confectioners' sugar. When ready to serve, use a serrated knife to slice roll into 1-inch-thick servings.

QUICK APRICOT WALNUT ROLLS

Steps:

• Pour boiling water over apricots. Set aside. Wait for at least 1 hour before starting to prepare rest of recipe. Then: Preheat oven to 400 degrees. Stir together bisquick, milk, and egg to form a soft dough. Knead lightly on a floured board. Roll out to a 9 by 12 inch rectangle.
• Mix together butter, sugar, and cinnamon. Spread evenly over dough leaving a 1/2 inch border all around without sugar. Drain apricots very well. Spread apricots and walnuts over sugared dough. Roll up dough jelly roll style, making a 12 inch long roll.
• Cut dough into 8 slices and place these on a greased baking sheet, overlapping them slightly to make a continous long coffee cake. Bake for 20-25 minutes. Remove from oven and drizzle with powdered sugar icing while still warm (but not hot).

GIANT BAKED BRIE WITH APRICOTS AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt the butter in a small skillet over medium heat. Add the walnuts and cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add the thyme, season lightly with salt and toss. Stir in the brandy and remove from the heat. Transfer to a small bowl and stir in the dried apricots and preserves. Let cool to room temperature.
• Place the Brie on the center of the prepared baking sheet and cut off the rind on top. Spread the apricot compote evenly over the top of the Brie.
• Unroll the puff pastry sheets on a floured work surface. Brush a 2-inch strip down the long edge of one sheet with the egg and line up the second sheet with the first, overlapping the edge brushed with egg so that the two stick together. Flour the pastry well and roll with a floured rolling pin to make a 14-inch square. Trim the corners from the pastry to make a circle (you want to make the largest circle possible). Reserve the trimmings. Transfer the pastry to the baking sheet and cover the Brie. Tuck the edges underneath the Brie.
• Reroll the pastry scraps and cut out five or six 2-inch leaf shapes, then score them with the back of a butter knife to create simple veins in the leaf. Brush the pastry-wrapped Brie with the egg. Arrange the leaves decoratively on top of the Brie and brush with the egg.
• Bake the brie until the pastry is puffed and deep golden, about 40 minutes. Let stand about 20 minutes before serving with apple and pear slices and crackers.

APRICOT BANANA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 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., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

APRICOT WALNUT BARS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
• Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
• Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
• Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.