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.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
- Roll out pastry on a lightly floured surface just to smooth out any creases.
- If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
- If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
- Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
- Do Ahead:
- Almond cream can be made 3 days ahead. Cover and chill.
APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.
APRICOT & ALMOND CHEESE LOG
You're just 15 minutes away from serving up this crowd-pleasing Apricot & Almond Cheese Log. Better have the recipe on hand to share!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 2 Tbsp. spread and 6 crackers each.
Number Of Ingredients 5
Steps:
- Mix reduced-fat cream cheese, apricots and zest until well blended. Shape into 6-inch log.
- Roll in nuts until evenly coated on all sides. Wrap tightly in plastic wrap.
- Refrigerate 30 min. Serve as a spread with the crackers.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
GRILLED APRICOTS WITH BITTERSWEET CHOCOLATE AND ALMONDS
Steps:
- Heat grill to high. Brush apricots with oil and grill, cut side down, until golden brown, about 1 1/2 minutes. Turn over and continue grilling for 1 minute. Transfer to a serving plate and drizzle with melted chocolate and almonds.
APRICOT SPREAD
Michele Benson of Wheeling, West Virginia, combines sweet apricot and savory onion flavors to create this appealing spread for crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.
Nutrition Facts : Calories 65 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
APRICOT-ALMOND CREAM CAKE
Looking to add something special to your usual almond cream cake? Try our Apricot-Almond Cream Cake for a new twist on a family favorite. The apricot addition makes for some very inviting and fruity notes they will want again and again.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h44m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely.
- Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in COOL WHIP, then remaining sliced apricots.
- Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup COOL WHIP mixture between each layer.
- Microwave fruit spread in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess fruit spread to drizzle down side.
- Top cake with remaining COOL WHIP mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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ONE-HOUR APRICOT AND ALMOND GALETTE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (8)Author Chris MoroccoServings 4Estimated Reading Time 2 mins
- Place a rack in middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
- If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.
- If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
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