Best Apricot Twists Recipes
PUFF PASTRY GLAZED APRICOT TWISTS
These are best served warm out of the oven. This is a double recipe for 16 pastries, you can cut the recipe in half and use just one puff pastry sheet for 8 pastries if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
- Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
- Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
- Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
- Twist each strip 3 times, then place on the parchment-lined baking sheet.
- Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
- Bake for about 15-20 minutes.
- Transfer the twists to a rack.
- In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
Nutrition Facts : Calories 235.9, Fat 12.2, SaturatedFat 3.3, Cholesterol 2.6, Sodium 83.9, Carbohydrate 30.4, Fiber 0.5, Sugar 12.6, Protein 2.4
APRICOT PUFF PASTRY TWISTS WITH VANILLA ICE CREAM
Provided by Robin Miller : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown.
- Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.
GLAZED APRICOT TWISTS
Categories Fruit Brunch Dessert Bake Quick & Easy Apricot Spring Summer Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 pastries
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
- Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
- Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
- Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.
CRISPY BACON TWISTS WITH GOUDA AND APRICOT PRESERVES
Puff pastry strips spread with apricot preserves and sprinkled with shredded cheese are twisted with strips of bacon and baked until brown and crisp.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield® Holiday 2015
Time 1h5m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line two rimmed baking pans with foil, set baking racks in pans, and lightly spray racks with nonstick spray.
- On lightly floured surface, roll out one puff pastry sheet to roughly 8 by 12 inches. Brush top lightly with beaten egg and thinly spread 1/2 cup of preserves over dough. Sprinkle evenly with 1 cup of shredded cheese and 1 tablespoon rosemary, lightly pressing cheese mixture into dough. Fold short end of dough over to enclose cheese mixture and lightly roll to seal. Cut short-wise into roughly 15 1/2-inch strips. Repeat with remaining puff pastry and ingredients.
- Lay out one slice of bacon on the diagonal. Grab one strip of prepared dough by the ends and place one end of dough strip horizontally at top end of bacon and roll bacon with dough downward, stretching dough strip as you roll. Place completed spiral-wrapped bacon twist on prepared rack and repeat.
- Bake twists for 35-45 minutes or until pastry is browned and bacon crisp, rotating pans as needed for even cooking. Let cool five minutes and gently use spatula to remove twists from racks. Serve warm or at room temperature.
Nutrition Facts : Calories 639.7 calories, Carbohydrate 29.5 g, Cholesterol 94 mg, Fat 47.2 g, Fiber 0.6 g, Protein 24.2 g, SaturatedFat 19 g, Sodium 1260.6 mg, Sugar 9.9 g
APRICOT ALMOND TWISTS(PAMPERED CHEF)
This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!
Provided by Sharon123
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
- Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
- Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
- Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
- Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
- Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
- Sprinkle almonds evenly over dough, pressing gently.
- Bake 30-32 minutes or until deep golden brown.
- Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!
Nutrition Facts : Calories 193.3, Fat 4.6, SaturatedFat 1.7, Sodium 242.7, Carbohydrate 34.9, Fiber 2.7, Sugar 11.3, Protein 4.8
APRICOT TWISTS
Substitute apple, pineapple, or other fruit preserves in these pastry-like cookies.
Provided by Laria Tabul
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
- Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
- Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
- Form into a ball, cover and chill for about 30 minutes or until easy to handle.
- Preheat oven to 375 degrees F.
- Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
- Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
- Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 12.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 96.1 mg, Sugar 4.3 g
PUFF PASTRY GLAZED APRICOT TWISTS RECIPE - FOOD.COM
These are best served warm out of the oven. This is a double recipe for 16 pastries, you can cut the recipe in half and use just one puff pastry sheet for 8 pastries if desired.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
- Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
- Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
- Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
- Twist each strip 3 times, then place on the parchment-lined baking sheet.
- Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
- Bake for about 15-20 minutes.
- Transfer the twists to a rack.
- In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
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What are Apricot Twists?
Apricot twists are sweet bread pastries that are made with flaky layers of buttery dough, sweet apricot filling, and topped with a generous dusting of powdered sugar. The dough is rolled out, spread with a generous layer of apricot jam, and then twisted into a spiral shape. The result is a delicious, flaky, and buttery pastry that is packed with the rich tangy flavor of apricots.Origins of Apricot Twists
The origins of apricot twists can be traced back to Europe, where apricots were cultivated extensively. Apricots have been used in baking for centuries, with their sweet and tangy flavor melding perfectly into bread and pastries. Although the exact origins of apricot twists are difficult to determine, it is believed that the recipe first gained popularity in the early 1900s.How to Make Apricot Twists
Making apricot twists is a fairly simple process and can be done using basic ingredients that can be found in any pantry. The recipe typically requires flour, butter, sugar, salt, yeast, and apricot jam. Here is a general guide to making apricot twists:Ingredients:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (110-115°F)
- 1/2 cup apricot jam
- 1/2 cup powdered sugar, for dusting
Directions:
- Combine the flour, sugar, and salt in a large mixing bowl. Add the butter and knead until it forms a crumbly dough.
- Dissolve the yeast in warm water and add it to the mixing bowl. Stir until the dough forms into a ball.
- Transfer the dough to a lightly floured surface and knead it for 10 minutes until it is smooth and elastic.
- Roll out the dough into a rectangle roughly 12 x 18 inches in size.
- Spread the apricot jam generously over the surface of the dough, leaving a 1/2-inch border free around the edges.
- Roll up the dough from the long side, gently pinching the seam to seal it.
- Using a sharp knife, cut the rolled-up dough into 12-14 equal-sized slices.
- Twist each slice into a spiral shape and place them on a baking sheet lined with parchment paper.
- Cover the dough with a clean towel and let it rise for 30-45 minutes in a warm place until it doubles in size.
- Preheat the oven to 375°F and bake the pastries for 20-25 minutes or until golden brown.
- Dust the apricot twists with powdered sugar and serve warm.