APRICOT AND CREAM CHEESE PASTRY
There's no need to make a trip to the bakery and pay a small fortune for some sweet pastries. Now you can make your own and treat yourself whenever you want. Customise these pastries according to the seasons and your taste by adding the fruit of your choice. And if you're entertaining, a platter of these easily made pastries will be a welcome addition.
Provided by Alexandra
Categories Afternoon Tea Breakfast Brunch Dessert Morning Tea
Time 40m
Number Of Ingredients 8
Steps:
- Line a baking tray with baking paper - See Note 6Remove the pastry from the freezer and defrost - See Note 7Preheat oven to 200 degrees C (400 F).
- Drain the canned apricots through a sieve. Then place on some kitchen towel, cut side down, to remove as much moisture as possible and avoid making your pastries soggy.
- Combine cream cheese, vanilla and icing/confectioners' sugar and mix well.
- Cut the puff pastry into eight 10 cm/4" squares.
- To make the shape that I have used, fold the square loosely in half diagonally to form a triangle. - See Note 8.
- To shape the pastry, use a very sharp knife and make two cuts along the outside edge of the triangle, about ½ " wide, but not cutting right through to the tip of the triangle.
- Open the triangle and gently lift the right-hand strip of pastry over to the left, placing it on the square of pastry.Place pastry on baking tray to shape and top. (It is difficult to move once assembled).
- Repeat with the left-hand strip, taking it to the right-hand side. The pastry creates a frame around the filling.
- Divide the cream cheese mixture between the pastry shapes.
- Place an apricot half on top of the cream cheese.
- Brush the edges of the pastry with the beaten egg and sprinkle with a teaspoon of demerara sugar.
- Bake in the preheated oven for 15-20 minutes until the pastry becomes golden-brown.
- Meanwhile, add the jam to a small saucepan and heat over medium heat, adding a teaspoon of water if necessary to thin it a little. If there are large pieces of jam it will be best to push the jam through a sieve. If not, brush each apricot with some of the jam to give them a nice shine.
- Allow the pastries to cool for a few minutes before serving. However, if not serving immediately, store the cold pastries in an airtight container in the fridge for a day or two or freezer if keeping longer. Re-heat for a few minutes before serving.
Nutrition Facts : Calories 440 kcal, Carbohydrate 42 g, Protein 6 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 198 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
CRANBERRY CREAM CHEESE SPREAD
This festive dip is a snap to make, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up. -Frankie Robinson, Lockhart, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
APRICOT SPREAD
Michele Benson of Wheeling, West Virginia, combines sweet apricot and savory onion flavors to create this appealing spread for crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.
Nutrition Facts : Calories 65 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
APRICOT SPREAD
Provided by Nadine Helen Conly
Categories Condiment/Spread Rum Food Processor Fruit Breakfast Brunch Vegetarian Apricot White Wine Simmer Gourmet California Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
- Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
- Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
- Serve at room temperature or chilled.
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