Best Apricot Thrones Wcheese Pecans Recipes

APRICOT PECAN RUGELACH

Steps:

• In a bowl sift together flour and salt. Set aside.
• Cut up the butter and cream cheese into chunks, into a bowl to be creamed.
• Cream together until light and fluffy.
• Add the lemon zest, vanilla extract and vanilla bean seeds to the butter mixture. Combine well.
• Beat in the flour mix. Mix well.
• Work the dough into a ball, then split the dough into 2 balls.
• Flatten each ball into a 6 inch disk, and wrap in plastic wrap. Refrigerate for at least 1 1/2 hours.
• Now it's time to make the filling...
• Preheat your oven to 350 degrees. Then spread the nuts evenly out onto a cookie sheet. Toast the nuts in the oven for 6 to 9 minutes, or until lightly browned. Watch carefully, and don't burn them!
• When the nuts are toasted, set them aside to cool. When they are cooled, using a knife chop them up.
• Then get out your food processor!! Use it to combine the chopped nuts, jam, honey and cinnamon. Combine until the pecans are coarsely ground.
• After the dough has rested and chilled for the required time, take out one disc at a time from the fridge - it's time to roll it! (leave the other disc dough in the fridge until you are ready to work with it)
• Generously dust a clean work surface with about 2 tbsp to 1/4 cup of powdered sugar. (the more the better!)
• With a rolling pin roll the dough out into a 16 inch circle of even thickness. If the dough is too stiff, just knead it in your hands for a bit.
• Using half of the jam filling, spread it out evenly onto the dough, leaving about a 1cm space from the edge.
• Using a knife slice the dough first into 4 equal quarters.
• Then slice each quarter into 6 equal pieces.
• It's time to roll the rugelach! For each wedge, start from the edge of the dough and roll to the centre.
• Roll, roll, roll until you have a cute little crescent!
• Then take each dough crescent, generously dust it with powdered sugar, and place on a cookie sheet. Space them about 1 1/2 inches apart.
• Bake in a preheated 350 degree oven for 14-18 minutes, until the tops start turning golden brown.
• Immediately remove them from the pan, and place them on a cooling rack.
• Generously dust them with powdered sugar again.
• Repeat all the above steps for the second disc of dough and the remaining filling.

APRICOT SCONES

Steps:

• For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

APRICOT PECAN TASSIES

Steps:

• For Base:.
• In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
• For Filling:.
• Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
• Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

APRICOT CHEESE BALL

Steps:

• Chop apricots in food processor.
• Add remaining ingredients, except pecans, and mix well.
• Roll ball and chill in plastic wrap at least one hour.
• Roll ball in chopped pecans, chill until ready to serve.
• Serve with crackers.