APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
APRICOT AND RAISIN FRUIT BARS
Delicious and easy fruit bars that make good use of your food processor. These bars have a very intense not-too-sweet apricoty flavor, so are best if cut into small squares.
Provided by ellie_
Categories Bar Cookie
Time 1h20m
Yield 1 dozen bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt.
- Process until blended using on/off turns (5-10 seconds).
- Press into a 9 x 9-inch pan.
- Bake for 15-20 minutes.
- While crust is baking, make the topping.
- Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds).
- Pour into a seperate bowl and set aside.
- Add eggs to processor bowl and mix using on/off turns for 5-10 seconds.
- Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture.
- Process using 3 on/off turns.
- Fold in cashews, using one on/off turn.
- Spoon mixture over baked crust, spreading evenly and covering whole crust.
- Return to oven for 30-35 minutes or until done.
- Cool on rack and sprinkle with powdered sugar if desired.
- Cut into squares.
APRICOT AND RAISIN BUTTER CAKE
A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8" square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears.
Provided by WaterMelon
Categories Dessert
Time 3h55m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
- Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
- Sift flour, baking powder and salt together, set aside
- Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
- Cream butter and 3/4 cup sugar until light and fluffy
- Add egg yolks, one at a time, beating well after each addition
- Next, add the soaked fruits with the brandy and stir gently
- Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
- Now gently fold the whipped egg whites into the creamed mixture
- Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
- Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
- Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
- For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
- To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
- The cake is best made 1 day ahead
Nutrition Facts : Calories 446.2, Fat 15.6, SaturatedFat 8.6, Cholesterol 79.8, Sodium 267.5, Carbohydrate 52.9, Fiber 1.5, Sugar 27.1, Protein 5.5
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