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.
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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.
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.
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25 FRESH APRICOT DESSERTS (+ EASY RECIPES) - INSANELY GOOD
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5/5 (1)Published Jul 21, 2022Category Desserts, Recipe Roundup
- Apricot Crumble Squares. These apricot crumble squares are so good that it’s a crime to keep them to yourself! They have a buttery, crumbly texture packed with tart apricots.
- 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.
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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.
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