APRICOT ROLL (WATERBUL)

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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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