Cinnamon Apricot Swirls Recipes

Steps:

• Defrost puff pastry according to package directions. Preheat oven to 400º.
• Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
• In another bowl combine butter, brown sugar and cinnamon.
• On lightly floured surface, roll out one sheet of puff pastry to seal creases.
• Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
• From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
• Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
• Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
• Bake at 400º for 15-20 minutes until golden brown.
• Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
• Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
• Sprinkle with toasted almond slices, if desired.

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.