Moist Chunky Apricot Bread - Simple Daily Recipes
Moist Chunky Apricot Bread from Simple Daily Recipes. You'll want to hug my neck after trying this recipe. It is absolutely awesome!!!
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Recipe Review: Paul Hollywood's Apricot Couronne
New year, new video. Next in the Great British Bake Off Technical Challenge Review, Paul Hollywood's Apricot Couronne.
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No Cook Apricot and Rosemary Stuffing - Vegan Holiday Recipe | Cooking With Plants
Happy holidays! No cook vegan stuffing that tastes absolutely amazing! Quick and easy to make and packs a flavor punch.
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Apricot Turnover Recipe - Easy Dessert Recipes - Heghineh Cooking Show
Apricot Turnover Recipe - Easy Dessert Recipes - Heghineh Cooking Show
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Nature’s Garden Apricot Almond Shortbread Bars
Nature’s Garden Apricot Almond Shortbread Bars are the perfect sweet treat. These bars are buttery and delicious, we are sure they will be a hit with anyone who tries them.
Nature’s Garden Probiotic Apricots are enhanced with ten billion cfu clinically researched Probiotics Lactobacillus Rhamnosus GG and Saccharomyces Boulardii.
Also Nature’s Garden Probiotic Apricots are a good source of Vitamin A and E, potassium, and fiber. There are Nature’s Garden Sliced Almonds in these Shortbread Bars as well, which contain calcium, iron, protein, and potassium.
There is butter, sugar and flour in this recipe which definitely makes it decadent, however you might feel a little better knowing how many nutrients are packed in these bars too!
Nature’s Garden Apricot Almond Shortbread Bars are layered shortbread, apricot filling and shortbread crumbles on top. The pop of color from the apricot filling in the center is very pleasing to the senses.
If almonds are not your favorite nut you can try using a different Nature’s Garden Nut, such as Walnuts, Pecans, or Hazelnuts, but give them a good chop before adding them to the flour mixture. Nature's Garden Organic Turkish Apricots would work well in this dessert too! You will need to buy two bags of Nature's Garden Organic Turkish Apricots for this recipe, and use them all so you have enough apricot filling.
On the other hand one bag of Nature’s Garden Probiotic Apricots will have more than enough apricots for this recipe, leaving you with plenty of extra apricots to snack on.
When your one bag of Nature’s Garden Probiotic Apricots and one bag of Nature's Garden Sliced Almonds arrives in the mail it is time to start baking, since you probably have butter, flour, sugar, baking soda and salt already! We are excited to share this Apricot Almond Shortbread Bar Recipe with you, everyone will enjoy it!
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MORE EASTER RECIPES!
Key Lime Pie Cheesecake
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EASY APRICOT BRUNCH PASTRIES
Makes 6
*Print Recipe here*
INGREDIENTS:
For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter
For the Pastries:
6 puff pastry squares 5” x 5” (13cm x 13cm)
2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam
METHOD:
The day before, make the pastry cream.
In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up.
Allow to cool slightly.
Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!