Apricot Roll Waterbul Recipes

Steps:

• To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
• In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
• Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
• Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
• To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
• For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
• In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
• Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
• Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
• With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
• Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
• While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
• Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
• While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
• On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
• Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
• Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.

Steps:

• Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.