Best Apricot Pineapple Braid Recipes
APRICOT AND PINEAPPLE CRISPS
Provided by Giada De Laurentiis
Time 37m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
- For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
- For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
- Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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Apricot pineapple braid, a delectable pastry, is a perfect treat for brunch, afternoon tea, or even as a dessert. The combination of sweet and tangy apricots and pineapples with a fluffy dough makes it a go-to option for those who have a sweet tooth. This pastry can be served warm or cold, and it is great for parties or as a delightful snack.
History
The origin of the apricot pineapple braid is not precisely known. However, it is believed that the braid pastry was initially introduced to Europe and America during the medieval era, and it was popularized by the Jewish culture. Braided pastries were traditionally made during Jewish holidays, especially during the celebration of the Sabbath. Later, the trend got assimilated and modified by other cultures, and the apricot pineapple braid pastry came into existence.Ingredients
To make an apricot pineapple braid pastry, the following ingredients are necessary:- 2 cups of all-purpose flour
- 1 tablespoon of active dry yeast
- 1/4 cup of warm water
- 1/4 cup of granulated sugar
- 1/4 cup of unsalted butter
- 1/4 cup of milk
- 1/2 teaspoon of salt
- 1 egg
- 1/2 cup of canned pineapple, drained and chopped
- 1/4 cup of dried apricots, chopped
Preparation
- Start by activating the yeast with warm water and sugar. Let it rest for five minutes.
- Mix flour and salt in a large bowl. Add butter and mix thoroughly with your hands.
- In a small saucepan, bring milk to boil and let it cool.
- Make a well in the center of the flour mixture and add the yeast mixture, egg, and milk.
- Mix until you have a sticky dough.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes.
- Transfer it to a large bowl, cover with cling film, and let it rest in a warm place for 1 hour or until double the size.
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- Punch the dough to deflate it and transfer it to a floured surface.
- Using a rolling pin, roll the dough into a rectangular shape about 12x16 inches.
- Brush the rolled dough with melted butter and sprinkle chopped apricots and pineapples over it.
- Roll the dough from the long side, and seal the edge with your fingers.
- Cut the dough down the center, so you have two halves. Cut each half down the center, so you have four quarters.
- Twist two dough strands and braid them. Repeat the same with the other two.
- Place braided pastries on the prepared baking tray.
- Bake for 25-30 minutes or until golden brown.
- Let the braid pastry cool for 10-15 minutes before serving.
Serving Suggestions
Warm The apricot pineapple braid is best served fresh out of the oven when it's still warm. Allow it to cool for 10-15 minutes, slice them into thick pieces, and serve it with a dollop of whipped cream, cream cheese frosting, or vanilla ice cream. Cold If you prefer to serve it cold, cover the apricot pineapple braid with plastic wrap and refrigerate for at least 30 minutes. Once cooled and set, slice it into pieces, and serve it with fresh fruits, honey, or a drizzle of chocolate syrup.Variations
The apricot pineapple braid recipe can be modified to suit your taste and preference. Here are some variations to try:- Substitute dried apricots with your choice of dried fruit like cranberries, raisins, or figs.
- Replace the canned pineapple with fresh pineapple slices or your preferred fruit such as apples or peaches.
- Add nuts like almonds, pecans, or walnuts to the filling mixture to add crunch.
- Drizzle caramel, chocolate sauce, or honey over the braid for an extra dose of sweetness.