Best Apricot Roll Waterbul Recipes

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APRICOT VEAL ROLLS ON MUSHROOM RICE



Apricot Veal Rolls on Mushroom Rice image

The original recipe uses steak. I prefer thin veal. It also used a slightly hotter oven, 200C. My oven cooks quite hot so I changed this to 180C.

Provided by Jewelies

Categories     Veal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
1 onion, chopped
8 slices veal schnitzels, pounded
seasoned flour, for dusting
2 tablespoons oil
470 g apricot nectar
1 (32 g) packet onion soup mix
2 teaspoons Worcestershire sauce
150 g mushrooms, sliced
1 tablespoon oil, extra
4 cups cooked rice

Steps:

  • Preheat oven to 180°C.
  • Saute bacon and onion in a medium pan until onion is tender.
  • Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
  • Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
  • Combine nectar, soup mix and sauce and pour over rolls.
  • Bake, uncovered for 1 hour or until cooked.
  • Saute mushrooms in oil until tender. Add cooked rice and serve with rolls.

Nutrition Facts : Calories 493.1, Fat 16.3, SaturatedFat 3.4, Cholesterol 8.1, Sodium 770.3, Carbohydrate 79.2, Fiber 2.4, Sugar 19.7, Protein 7.8

APRICOT ROLLS RECIPE - (4.6/5)



Apricot Rolls Recipe - (4.6/5) image

Provided by kdet

Number Of Ingredients 8

8 cups sifted flour
4 TSP Baking Powder
1 TSP salt
8 egg yolks slightly beaten
1/2 pint sour cream
2 TSP vanilla
2 cups butter
2 pkg dry yeast dissolved in 1/2 cup warm water

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.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS



Almond-Orange-Apricot Crescent Rolls image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 8 rolls

Number Of Ingredients 7

1 package store bought crescent roll dough (recommended: Pillsbury brand)
1/4 cup apricot preserves or all fruit spread
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

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 DUMPLINGS (MARILLENKNöDEL)



Apricot Dumplings (Marillenknödel) image

Posted for the Zaar World Tour-Austria. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet.

Provided by Bayhill

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

5 tablespoons butter, melted
1 cup cottage cheese, drained and sieved (8 oz.)
salt
2 eggs, slightly beaten
2 cups all-purpose flour
1 -1 1/2 lb fresh apricot
12 -14 sugar cubes
2 1/2 quarts water
1/3 cup butter or 1/3 cup margarine
1 cup fine dry breadcrumb
3 tablespoons granulated sugar

Steps:

  • In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
  • Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
  • Bring water to a gentle boil; add 1 teaspoon salt.
  • On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
  • Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.

Nutrition Facts : Calories 402.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 96.2, Sodium 335.3, Carbohydrate 48.9, Fiber 2.6, Sugar 14.5, Protein 10.8

APRICOT KOLACHES



Apricot Kolaches image

Pastries as pretty as these make any gathering special. I like to bake them a day in advance because they do take some time to prepare-but guests agree they-re worth it!

Provided by Taste of Home

Time 55m

Yield About 4 dozen.

Number Of Ingredients 11

7-3/4 to 8-1/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon active dry yeast
2 teaspoons salt
2-1/2 cups 2% milk
1 cup plus 2 tablespoons butter, cubed, divided
4 egg yolks
2 cans (12 ounces each) apricot cake and pastry filling
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons water

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

APRICOT BREAKFAST ROLLS



Apricot Breakfast Rolls image

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

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk

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.

MOIST APRICOT ROLLS (USING NUT ROLL TINS)



Moist Apricot Rolls (Using Nut Roll Tins) image

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

2/3 cup dried apricot, chopped
125 g butter, room temperature
3/4 cup caster sugar
2 eggs
3/4 cup plain flour
1 cup self-raising flour
1/3 cup milk

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 CRESCENT ROLLS FOR OAMC



Apricot Crescent Rolls for OAMC image

It's always nice to have some crescent rolls in the freezer. They only take about 15 minutes out of the freezer to make for a tasty addition to dinner or buffet

Provided by TishT

Categories     Breads

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1/2 cup soft butter
1 (6 ounce) package softened cream cheese
3/4 cup sifted flour
1/8 teaspoon salt
1 tablespoon cold water
1/2 cup apricot preserves (2 tbsp per crescent)
1 cup walnuts, finely chopped
confectioners' sugar, to taste

Steps:

  • Cut together butter and cream cheese.
  • Mix into the butter mix the flour, salt and water.
  • Mix with fork until well blended.
  • Chill at least 1 hour.
  • Roll into thin rectangle on a well-floured board.
  • Cut into 30 2 1/2 X 3" rectangles.
  • Spread each piece with 2 tbsp apricot preserves.
  • Sprinkle with chopped nuts.
  • Roll up from one corner and bend ends to form crescents.
  • Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
  • When cool, sprinkle with confectioners' sugar.
  • Freeze.
  • Thaw in about 15 minutes.

Nutrition Facts : Calories 96.3, Fat 7.6, SaturatedFat 3.3, Cholesterol 14.4, Sodium 57.3, Carbohydrate 6.6, Fiber 0.4, Sugar 2.6, Protein 1.3

APRICOT PIE



Apricot Pie image

Posted for the Zaar World Tour 2006-Canada. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this pie yet. Note: If fresh or frozen apricots are not available, one (29 oz.) can apricot halves in heavy syrup, drained, can be used. If using canned apricots, omit granulated sugar.

Provided by Bayhill

Categories     Pie

Time 1h25m

Yield 1 pie

Number Of Ingredients 7

1 (10 inch) unbaked double pie crusts
1/3 cup ground almonds
2 tablespoons fresh breadcrumbs
2 tablespoons chopped walnuts
1 lb fresh apricots or 1 lb frozen apricots
1/2 cup granulated sugar
1 egg yolk, beaten

Steps:

  • Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
  • Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.

Nutrition Facts : Calories 3002.9, Fat 164.7, SaturatedFat 36.9, Cholesterol 188.8, Sodium 2182.7, Carbohydrate 350.7, Fiber 29, Sugar 145.3, Protein 44

GOURMET TURNIP CAKE (KIHEN FIN VEISSERIBEN)



Gourmet Turnip Cake (Kihen Fin Veisseriben) image

Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.

Provided by Bayhill

Categories     Dessert

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter, plus
1 tablespoon butter
3/4 cup granulated sugar
3 eggs
1 cup pureed cooked turnip (2 medium)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup chopped walnuts
3/4 cup butter, plus
2 tablespoons butter
2 egg yolks
4 cups powdered sugar
3/4 cup grated walnuts

Steps:

  • To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
  • In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
  • Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
  • To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

APRICOT ROLL (WATERBUL)



Apricot Roll (Waterbul) image

Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. I haven't had a chance to try this recipe yet. Note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. Recipezaar's software doesn't recognize this.

Provided by Bayhill

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

0.5 (1 1/4 lb) package frozen puff pastry, thawed
3/4 cup apricot jam
1 1/2 cups ground almonds
1 egg yolk, beaten
1 tablespoon cornstarch
1 cup granulated sugar
1 cup orange juice
1 orange, zest of, 1-inch x2-inch strip
1 tablespoon butter
6 tablespoons sherry wine

Steps:

  • To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
  • In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
  • Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
  • Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
  • To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.

Nutrition Facts : Calories 734.4, Fat 32.8, SaturatedFat 7, Cholesterol 36.6, Sodium 153, Carbohydrate 92.7, Fiber 3.7, Sugar 53.6, Protein 9.6

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