Best Apricot White Chocolate Turnovers Recipes
EASY APRICOT TURNOVERS
These little turnovers make a nice special late breakfast or mid morning treat, with a large milky coffee or have them for a quick dessert served with a scoop of ice-cream and/or whipped cream :) *You can use mashed, canned apricots in place of the conserve or jam. Also, try with other fruits such as cooked apple or berry conserves or jams. Your choice:)
Provided by Jen T
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat the oven to 375'F/190'C.
- On a floured board cut the pastry with a sharp knife into four squares.
- Place a tablespoon of apricot conserve on to the middle of each square of pastry.
- Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
- Gently press the edges together.
- Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
- Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
- *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.
Nutrition Facts : Calories 384.5, Fat 23.4, SaturatedFat 5.9, Sodium 152.8, Carbohydrate 39.6, Fiber 0.9, Sugar 12.2, Protein 4.5
APRICOT WHITE CHOCOLATE SCONES
These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!
Provided by ReeLani
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
- Stir in apricots and white chocolate chips.
- Add eggs, half& half and vanilla so dough forms a ball.
- Turn dough onto a floured surface and knead lightly 10 times.
- Divide dough into two equal portions.
- On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
- Sprinkle with sugar if desired.
- Bake about 15 minutes, until golden.
- Serve warm.
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES
A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave
Provided by Debster
Categories Drop Cookies
Time 10m
Yield 26 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
- Beat in the egg and vanilla.
- Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
- Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
- Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
- Bake for 10 minutes, until the edges are lightly browned.
- Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.
Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2
WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES
Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.
Provided by Brittney_B
Categories Candy
Time 1h5m
Yield 25 truffles
Number Of Ingredients 5
Steps:
- Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
- Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
- Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
- Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
- Repeat with remaining balls and chocolate mixture.
- Refrigerate for 15 minutes or until chocolate has set.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7
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Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, diced
- 1/2 cup sour cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup apricot preserves
- 1/2 cup white chocolate chips
- 1 tablespoon milk
Instructions
Pastry Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the diced butter and use your fingers to work the butter into the flour mixture until it resembles coarse sand.
- In a separate bowl, whisk together the sour cream, egg yolks, and vanilla extract.
- Add this mixture to the flour mixture and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface until it comes together into a smooth ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
Filling
- In a small bowl, stir together the apricot preserves and white chocolate chips.
- Set aside until ready to use.
Assembly
- Preheat your oven to 375 degrees F.
- On a lightly floured surface, roll out the pastry dough into a large, thin rectangle.
- Cut the dough into 4-inch squares.
- Spoon a small amount of the apricot and white chocolate filling onto the center of each pastry square.
- Using a pastry brush, brush the edges of each pastry square with a little bit of milk.
- Bring two opposite corners of each pastry square together, pressing them together to form a triangle.
- Use a fork to crimp the edges of each pastry triangle together to seal.
- Place the turnovers on a baking sheet lined with parchment paper.
- Brush each turnover with a little bit of milk.
- Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
- Allow the turnovers to cool slightly before serving.