WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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
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.
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- Almond-Apricot Food Processor Cake. Fresh apricots serve as both a garnish and a sweetener in an easy almond-based batter that comes together in minutes in a food processor.
- 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.
- One-Hour Apricot and Almond Galette. A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love. Get This Recipe.
- Pound Cake with Grand Marnier-Poached Apricots. This moist and tender sponge cake is good. But topping it off with Grand Marnier-poached dried apricots makes it great.
- Little Apricot Cakes. Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast—live a little!).
- Almond Praline Semifreddo With Grappa-Poached Apricots. Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
- 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.)
- Buttermilk Panna Cotta with Apricot and Candied Fennel. Looking for a chilled dessert that's a little less labor-intensive than ice cream? Go for this buttermilk-based panna cotta, which gets even better with a topping of candied fennel and a rich compote of dried apricots.
- 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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- Apricot Crisp. Fresh apricot crisp is the perfect combination of sweet, tart, and crunchy. It’s like biting into a flavor bomb! Packed with sweet, juicy flavor and crisp oats, this dessert will leave you craving for more.
- Apricot Crisp Bars. Apricot crisp bars are the perfect way to bring a bit of summer into your heart. The sweet apricot filling is covered with a crunchy oat crust, making them delightful.
- Apricot Clafoutis. If you’ve never had clafoutis before, you’re missing out. This French dessert is made with delicious fruit coated with a creamy custard batter.
- Apricot Cobbler. Nothing beats the nostalgic feeling of eating a cobbler with the family. And this apricot cobbler recipe is no exception! It’s like a sweet, sticky mess of deliciousness that you can’t help but devour.
- Apricot Trifle. Apricot trifle is a dessert you’ll want to eat every day. It has layers of juicy apricots, crumbly cake, and fluffy whipped cream. The combination of flavors in this dish will take you to a dessert wonderland.
- Easy Apricot Cake. If you’re looking for something to satisfy your sweet tooth, this recipe is for you! It has the sweet, tart flavors of apricots paired with the fluffy, buttery cake.
- German Apricot Cake. This German apricot cake is a mouthwatering confection that will make your taste buds sing. It’s made with fresh apricots and almonds drizzled with a sweet, fruity apricot glaze.
- Apricot Raisin Cake. If you’ve never tried apricot raisin cake, you are truly missing out. The first time I tried this delicious concoction, it was like love at first bite.
- Lemon Apricot Nectar Cake. When life gives you lemons and apricots, make vintage lemon apricot nectar cake! It’s made with a lemon cake mix flavored with apricot nectar with a zesty lemon glaze.
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