NO-KNEAD APRICOT SWEET ROLLS
These Apricot Sweet Rolls are buttery, light, and airy. They are no-knead homemade yeast rolls with a delightful apricot filling and sweet glaze on top.
Provided by Renee
Categories Bread
Time 4h42m
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water and let stand for 5 minutes. Grease a baking sheet (half-sheet size pan).
- Whisk together flour, sugar, and salt in a medium bowl. Cut in butter using a pastry blender until it is the consistency of cornmeal.
- Use a fork to beat the egg yolks into the milk. Gradually stir in milk/egg mixture and yeast to flour mixture to make a soft dough.
- Cover bowl with plastic wrap and chill dough for 4 hours.
- Prepare filling as soon as you place the dough in the fridge to chill. Stir together preserves and bread crumbs in a small bowl.
- On a lightly floured surface, roll dough into a 12-inch log. The dough will be soft and sticky. Cut dough into 12 equal pieces.
- Roll each piece into an 8- X 3-inch rectangle on a floured surface. Flour the rolling pin to keep it from sticking to the dough.
- Spread 1 tablespoon of filling down the center of each piece.
- Pull sides of dough to center and pinch edges and ends to seal. Roll up loosely and place it on its side on the baking sheet. Press down to flatten to a 3- or 4-inch diameter circle.
- Repeat with the remaining pieces placing them about 2 inches apart on the baking sheet.
- Cover rolls with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
- Preheat oven to 350°F while rolls are rising.
- Bake rolls for 15 to 18 minutes, until golden brown. Transfer rolls from baking sheet to a wire rack.
- Drizzle glaze over warm rolls.
- Stir together confectioners sugar, milk, and vanilla in a small bowl until combined.
APRICOT FILLED CAKE ROLL
A white cake filled with creamy apricot curd covered with a cream cheese frosting and crushed cashew and toasted coconut garnishing the cake. Apricot curd is a take off of lemon curd which is a spread of choice in England and Scotland, and originated in Portugal. For ease this can be made as a layer cake filled and frosted.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Apricot Curd:.
- Heat apricots and wine for 1 minute in microwave oven.
- Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
- Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
- Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
- Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
- Cake:.
- Preheat oven to 350°F.
- Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
- Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
- Do not over bake.
- Frosting:.
- In a food processor process till smooth, airy and creamy.
- Assembly:.
- Immediately turn cake out onto towel.
- Sprinkle with confectioners' sugar.
- Roll cake along with towel.
- Cool.
- Unroll.
- Spread with apricot curd.
- Roll again.
- Wrap with plastic wrap.
- Cool.
- Unwrap and place seam side down on cookie sheet.
- Spread frost over roll and garnish with coconut and cashews.
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
APRICOT KOLACHES
Pastries as pretty as these make any gathering special. I like to bake them a day in advance because they do take some time to prepare-but guests agree they-re worth it!
Provided by Taste of Home
Time 55m
Yield About 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
APRICOT JELLY ROLL WITH WHITE CHOCOLATE
This jelly roll recipe uses the moistest and richest of all sponges--the chiffon cake--as the platform for a filling of apricot and mascarpone cream. The trick to getting the perfect spiral without breaking the cake is to "train" it by rolling it in a tea towel while still warm, forming a rolled memory while it cools. Then the cake can be filled and re-rolled easily.
Provided by Food Network
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
- For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
- In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
- Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
- Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
- With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
- Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
- While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
- Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
- While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
- On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
- Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
- Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.
More about "apricot filled cake roll recipes"
APRICOT CAKE ROLL - DANI'S COOKINGS
From daniscookings.com
5/5 (1)
- Preheat oven to 400° F/ 200° C. Line a large rectangular pan (about 30 x 40 cm or 12 x 17 inch) with a sheet of baking paper.
- When the cake is completely cool, unroll it and spread evenly about 2/3 of the buttercream frosting on top. Roll up the cake tightly. Frost with the remaining buttercream frosting on top and on the sides. Cover with the chocolate glaze and decorate with chopped apricots.
SWISS ROLL WITH APRICOT FILLING! – OLGICA NACEVA KITCHEN
From olgicanacevakitchen.com
APRICOT SWEET ROLLS | IMPERIAL SUGAR
From imperialsugar.com
BEST APRICOT JELLY ROLL RECIPE (SPONGE CAKE) – SALT & VANILLA
From saltvanilla.com
APRICOT CAKE RECIPE WITH FRESH APRICOTS | PLATED …
From platedcravings.com
WHITE CAKE WITH APRICOT FILLING – LYNSEY LOU'S
From lynseylous.com
APRICOT ROULADE - THE WILD EPICUREAN
From thewildepicurean.com
APRICOT SWISS ROLL - PINCH OF NOM
From pinchofnom.com
TRADITIONAL NEWFOUNDLAND APRICOT CAKE - BONITA'S KITCHEN
From bonitaskitchen.com
APRICOT CAKE - CHRISTINA'S CUCINA
From christinascucina.com
APRICOT SWEET ROLLS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
20 OF OUR BEST CAKE ROLL RECIPES - TASTE OF HOME
From tasteofhome.com
APRICOT SWEET ROLLS - THE HEALTHY HOME COOK
From thehealthyhomecook.com
APRICOT ROLL - RECIPE - COOKS.COM
From cooks.com
APRICOT LADDER LOAF - BETTER HOMES & GARDENS
From bhg.com
15 DELICIOUS APRICOT DESSERTS THAT YOU’LL TOTALLY LOVE
From intothecookiejar.com
APRICOT FILLING FOR COOKIES AND PASTRIES - TORI AVEY
From toriavey.com
DELICIOUS APRICOT ROLL RECIPE: A STEP-BY-STEP GUIDE
From kitchenmagicrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #oven #european #microwave #dinner-party #cakes #food-processor-blender #pitted-fruit #brunch #taste-mood #sweet #equipment #small-appliance #presentation #served-cold
You'll also love