Apricot Cream Cheese Braid Recipes

APRICOT AND CREAM CHEESE PASTRY

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.

APRICOT STRUDEL

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

APRICOT CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
• Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
• Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
• Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
• Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
• Bake at 350F for 30 minutes or until top is golden brown.
• Store in airtight container in refrigerator.

NOR'S EASY CHEESE FRUIT DANISH BRAID

Steps:

• 1. Thaw frozen pastry. Line baking sheet with parchment paper. Dust with flour. Preheat oven to 350 degree's.
• 2. Place thawed and unrolled pastry on prepared parchment lined sheet pan.
• 3. Sprinkle flour on pastry. Roll dough to 12 inches long and width of sheet pan.about a 10 x 12 rectangle
• 4. With knife, or pizza cutter. Cut the outside 3rd of dough in to slices about 3/4 - 1 inch wide all the way down each side. Do not cut in to center 1/3 of dough. You leave the center 3rd uncut to spread filling.
• 5. Make cheese filling. Beat cream cheese until smooth. Add in sugar, egg yolk and vanilla and flour. Beat until smooth.
• 6. Spread cheese filling down the center of dough evenly. Top with 1/2 the can of fruit filling if desired. ( i used solo apricot)
• 7. Bring outside strips you cut across filling . One side at a time alternating and crossing over each other until done.
• 8. Beat egg and water with a fork. Brush over entire pastry. Bake at 350 for 50-60 minutes until golden.
• 9. Heat remaing fuit filling in microwave with 2 tablespoons of water until hot. Remove from microwave and stir. Brush over entire hot pastry. You may have some left over. Just save or discard.
• 10. Mix ingredients together for glaze until smooth. Brush glaze over pastry. Sprinkle with nuts if desired. Cool thoroughly before cutting. Enjoy!
• 11. Directions for optional homemade apricot filling : Place sugar water and apricots in a saucepan. Bring to a boil reduce to simmer. Cook until apricots are tender and most of liquid is boiled down, and it is thickened. Stir in lemon juice. If you prefer a thicker sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water add to mixture and boil until thick. Remove from heat to cool before using.