???? Oven Roasted Apricots ｜Easy Dessert
If I had a coffee shop, this delicious apricot dessert would be one of its signature desserts.????You should definitely try this delicious summer recipe.
Easiest Dessert with Oven Roasted Apricots
Ingredients
For the Cream Cheese Cream:
4 oz cream cheese
4 oz mascarpone
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tbsp poppy seeds
Vanilla extract
For the oven-roasted apricots:
1 tbsp butter or coconut oil
6-8 apricots
2 tbsp granulated sugar
1 tbsp Orange zest
1/4 cup orange juice
Fresh rosemary and mint
For the Assemble:
12-14 ladyfingers (you can find the homemade ladyfinger recipe under the Tiramisu reel)
3/4 cup milk
1 tsp Vanilla or almond extract
Apricot jam
Instructions
Preparing the Cream:
In a medium bowl, whisk the heavy cream and powdered sugar until thick and soft peaks form.
In another medium bowl, mix together softened cream cheese and mascarpone.
Add the whipped cream, vanilla, and poppy seeds into the cheese mixture and gently mix them until just combined. Let it rest in the refrigerator until ready to use for 20-30 min.
Preparing the Roasted Apricots:
Preheat the oven to 400 F, and preheat a medium cast-iron in the oven.
Halve and depit the apricots. Remove the cast-iron from the oven and pour oil evenly into the pan. Place the apricots on the pan and sprinkle sugar evenly over the apricots. Add orange zest, orange juice and rosemary and mint leaves.
Bake for 10-15 min until just soft. (If you prefer very soft apricots you can bake for 20-25 min, but I highly recommend not too soft apricots for this dessert). Remove from the oven and let it cool completely.
Assembly:
In a small bowl, combine milk, sugar, and almond or vanilla extract. Dip each side of the ladyfinger in the milk mixture. Place them into the bottom of a plate. Pipe a layer of mascarpone cream. Then place another layer of milk-dipped ladyfingers over the cream and pipe the second layer of the cream as shown in the video.
Place well-cooled apricots over the cream and serve immediately.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
#BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Turkuazkitchen #ovenroasted #apricots #desserts #dessertrecipe
Beth's Easy Apricot Galette Recipe | ENTERTAINING WITH BETH
Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!
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APRICOT GALETTE RECIPE
Serves 8
INGREDIENTS:
For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water
*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.
For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar
METHOD:
Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8 thick, in the form of a large circle, about 15-16 in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.
Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.
Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)
Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.
Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.
Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
Allow to cool slightly and then for a nice glossy finish heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.
Serve the galette with homemade Amaretto whipped cream.
Enjoy!
AMARETTO WHIPPED CREAM
Serves 8
Ingredients:
4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*
*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.
NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you'd like more flavor than add 2 tbsps (30 ml).
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.
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Chocolate Poppy Seed Babka
This ???????????????????????????????????? ???????????????????? ???????????????? ???????????????????? is made with rich brioche dough. Poppy seeds add extra flavor to the rich, smooth, and super chocolaty filling. It’s a comforting and delicious treat and an all-time favorite at home and whenever I take it somewhere. Every bite is soft and buttery and filled with chocolate goodness. It is irresistible warm with a cup of coffee.
BTW: Babka means “???????????????????????? ????????????????????????????” how sweet is that.
Don't forget to click on ????like, comment, and subscribe to my channel: ᴅʀ.ᴊᴏᴀɴᴇᴛᴛᴇ ᴍᴅ
ＥＱＵＩＰＭＥＮＴ
????Stand mixer:
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????3 tbsp. butter (50g)
????¼ cup whole milk (50g)
????¼ cup water (50g)
????¼ cup granulated sugar (50g):
????1 large egg
????2¼ cups bread flour (270g):
????2 tsp SAF Gold Yeast:
????1 tsp salt
???????????? ????????????????
????1 large egg
????1 tbsp milk
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????3/4 cup Chocolate filling mix:
????3 tbsp. butter
????1½ tbsp. water
????1 cup chopped pecans (optional):
????3 tbsp. poppy seeds:
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Polish Poppy Seed Rolls - Food Wishes
Traditionally, a Polish Poppy Seed Roll is rolled, baked in a loaf, glazed, and then sliced, but here we’re using those same ingredients to create individual rolls, which ended up being as unusual, as they were deliciously addictive. Speaking of which, do not make these before a drug test. You’ve been warned. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about these Polish Poppy Seed Rolls, follow this link:
You can also find more of Chef John’s content on Allrecipes:
This recipe was adapted from one by YouTuber “Mary Z,” and the original can be found here:
Carrot & Poppy Seed Muffins - Recipe
Ingredients:
1 cup self raising flour
3/4 cup brown sugar
1 tbs ground cinnamon
2 eggs
2/3 cup olive oil
3-4 carrots
1 1/2 tbs poppy seeds
2/3 cup icing sugar
1 tbs orange juice
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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