APRICOT VIENNA TARTS
Make and share this Apricot Vienna Tarts recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 40m
Yield 32-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
- In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
- Chill in refrigerator.
- In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
- Divide into 2 equal disks, wrap in plastic& chill.
- When dough is thoroughly chilled, cut each disk into 4 sections.
- Roll each section into a thin round, and cut into 4 or 6 wedges.
- Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
- Moisten point of dough with a little water.
- Roll dough over the preserves, tucking in the sides& continue to roll to the point.
- Continue this with each section of dough.
- Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
- Bake 15-20 minutes or until light golden brown.
- Cool on wire rack.
ALMOND-ORANGE-APRICOT CRESCENT ROLLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 8 rolls
Number Of Ingredients 7
Steps:
- Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.
APRICOT VIENNA ROLLS
Make and share this Apricot Vienna Rolls recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 32-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
- In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
- In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
- When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
- Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
- Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
- Bake 15-20 minutes or until light golden brown. Cool on wire rack.
Nutrition Facts : Calories 146.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 27.7, Sodium 65.2, Carbohydrate 18.3, Fiber 0.4, Sugar 7.8, Protein 1.6
VIENNA ROLLS (BREAD ROLLS)
Make and share this Vienna Rolls (Bread Rolls) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h20m
Yield 16 rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
- Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
- Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
- The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
- Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
- Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
- Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
- Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
- Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
- Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
- Remove from oven and transfer on to a wire rack to cool.
Nutrition Facts : Calories 779.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 121, Sodium 1083.7, Carbohydrate 112.4, Fiber 4.2, Sugar 1.5, Protein 19.3
MOIST APRICOT ROLLS (USING NUT ROLL TINS)
Another recipe using 2 nut roll tins. Recipe from an old Women's Weekly cookbook from the 80's. As with other nut or date rolls, serve sliced into rounds with butter. Suggested cakes keep a few days or they can be sliced and wrapped in plastic in single serves for freezing
Provided by Jubes
Categories Dessert
Time 1h40m
Yield 2 roll cakes, 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265.9, Fat 11.6, SaturatedFat 6.9, Cholesterol 65, Sodium 266.9, Carbohydrate 37.3, Fiber 1.2, Sugar 19.7, Protein 4.1
APRICOT BREAKFAST ROLLS
These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
APRICOT ROLLS RECIPE - (4.6/5)
Provided by kdet
Number Of Ingredients 8
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.
VIENNA HARD ROLLS
From Joy of Cooking 2006, page 618. Posting this because it is entirely different from what I have found here. Slightly modified to allow egg glaze using the 2 yolks. Preparation time includes time for rising. This looks harder than it is because I have chosen to expand the original directions hoping that a new baker would have a easier time and better results.
Provided by Queen Dragon Mom
Categories Yeast Breads
Time 4h20m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes.
- Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well.
- Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended.
- Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a "blob-like" consistency.
- Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet.
- Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone.
- Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth.
- Let rise for 1 to 1 1/2 hours until double.
- Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough.
- Let the dough rise again for another hour, until doubled.
- Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long "hoagie-type" rolls, 12 for smaller 2 1/2 buns.
- Form dough as desired.
- Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled.
- While your dough is resting, preheat oven to 425.
- Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating.
- When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack.
- Lightly beat the yolks and milk, set aside.
- After rolls have "popped", brush the tops with the yolk/milk mixture, return to oven.
- Bake at 425 until golden brown and crusty, about 20 minutes.
- Remove from oven and cool on wire racks.
Nutrition Facts : Calories 243.1, Fat 3.6, SaturatedFat 1, Cholesterol 31.8, Sodium 258.3, Carbohydrate 44.5, Fiber 1.9, Sugar 0.6, Protein 7.2
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