GLAZED APRICOT TWISTS
Categories Fruit Brunch Dessert Bake Quick & Easy Apricot Spring Summer Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 pastries
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
- Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
- Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
- Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.
PUFF PASTRY GLAZED APRICOT TWISTS
These are best served warm out of the oven. This is a double recipe for 16 pastries, you can cut the recipe in half and use just one puff pastry sheet for 8 pastries if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
- Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
- Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
- Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
- Twist each strip 3 times, then place on the parchment-lined baking sheet.
- Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
- Bake for about 15-20 minutes.
- Transfer the twists to a rack.
- In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
Nutrition Facts : Calories 235.9, Fat 12.2, SaturatedFat 3.3, Cholesterol 2.6, Sodium 83.9, Carbohydrate 30.4, Fiber 0.5, Sugar 12.6, Protein 2.4
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
APRICOT BRAIDS
"These lovely yeast braids are light and tender and have a delightful apricot filling," writes Paula Wipf from Arlington, Virginia. "They're very popular with family and friends."
Provided by Taste of Home
Time 1h20m
Yield 3 braids.
Number Of Ingredients 13
Steps:
- In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT-GLAZED CORNISH HENS
The sweetness from the apricot preserves combined with Sriracha adds a nice twist on the traditional roasted cornish hen.
Provided by CookingWithShelia
Categories Cornish Hens
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
- Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
- Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
- Place hens on the prepared cookie sheet and cover with foil.
- Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 385.8 calories, Carbohydrate 52.9 g, Cholesterol 110.7 mg, Fat 10.2 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 3.1 g, Sodium 314.3 mg, Sugar 35.2 g
APRICOT GLAZE FOR SHRIMP KEBABS
This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.
APRICOT & MARZIPAN TWIST
Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen
Provided by Paul Hollywood
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- The night before, put apricots and orange juice in a bowl and set aside.
- To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.
- Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.
- Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.
- Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.
Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
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