Apricotwhitechocolateturnovers Recipes

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.

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
• Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
• Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

Steps:

• For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
• Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
• For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
• 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
• Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
• Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.

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.

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.

Steps:

• Pre heat the oven to 375'F/190'C.
• On a floured board cut the pastry with a sharp knife into four squares.
• Place a tablespoon of apricot conserve on to the middle of each square of pastry.
• Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
• Gently press the edges together.
• Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
• Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
• *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.

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.

Steps:

• Cook fresh and dried apricots with sugar in a 3-quart heavy saucepan over moderate heat, stirring frequently, until apricots are softened and mixture is syrupy, about 15 minutes. Cool 10 minutes and purée in a blender until very smooth (use caution when blending hot liquids). Force purée through a very fine sieve into a bowl, pressing on solids and then discarding them. Cool to room temperature.
• Sprinkle gelatin over 1/4 cup milk in a cup and let soften while preparing custard. Bring remaining 1 3/4 cups milk just to a boil in a heavy saucepan and remove from heat. Whisk together yolks and sugar in a bowl, then add hot milk in a slow stream, whisking. Pour custard into heavy saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
• Add softened gelatin to hot custard and whisk until dissolved.
• Whisk custard into apricot purée and cool at room temperature, stirring occasionally, about 1 hour. Chill, covered, stirring occasionally, until custard is the consistency of raw egg whites, about 2 hours.
• Preheat oven to 375°F. Remove side of a 24-centimeter (9- to 9 1/2-inch) springform pan, then butter bottom and dust with flour, knocking off excess. Lock springform side around bottom.
• Melt chocolate in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring occasionally, and remove top of double boiler or bowl from heat.
• Beat yolks and sugar with an electric mixer at high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 6 minutes with a standing mixer or 12 minutes with a handheld. Beat in chocolate until just combined.
• Beat whites with salt in another bowl using cleaned beaters until whites just hold soft peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into springform pan, spreading it evenly, and bake in middle of oven until chocolate base is springy to the touch, 10 to 12 minutes. Cool in pan on a rack.
• Beat cream with salt in a bowl using cleaned beaters until it just holds soft peaks. Gently fold cream and lemon juice into custard and pour over chocolate base in springform pan. Chill bavarois, covered with a large inverted plate, until set, at least 10 hours.
• Run a thin knife around edge of pan and remove side.

Steps:

• Preheat oven to 350F degrees.
• Set puff pastry out to thaw at room temperature.
• While pastry is thawing make the filling:.
• Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool.
• Roll out half of the puff pastry to a 12 inch square; cut into nine squares.
• In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water.
• Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Bake on middle oven rack for approximately 20 minutes or until golden brown.
• Repeat with the other half of the puff pastry.
• Cool on a rack, when cool drizzle melted dark chocolate on triangles.

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.

Steps:

• Preheat oven to 350F degrees.
• Set puff pastry out to thaw at room temperature.
• While pastry is thawing make the filling:.
• Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool.
• Roll out half of the puff pastry to a 12 inch square; cut into nine squares.
• In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water.
• Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Bake on middle oven rack for approximately 20 minutes or until golden brown.
• Repeat with the other half of the puff pastry.
• Cool on a rack, when cool drizzle melted dark chocolate on triangles.