Bow Tie Cookies With Apricot Preserves Recipes

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APRICOT TEA COOKIES



Apricot Tea Cookies image

It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter, cubed
1 tablespoon sour cream
FILLING:
1-1/4 cups chopped dried apricots
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT BOW TIES



Apricot Bow Ties image

Categories     Breakfast     Bake     Apricot     Pastry

Yield makes 1 dozen

Number Of Ingredients 6

All-purpose flour, for dusting
1/2 recipe Danish Dough (page 334)
1 cup Pastry Cream (page 392)
2 cans (15 ounces each) apricot halves, drained
1 large egg, lightly beaten
Sugar, for sprinkling

Steps:

  • Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle. Then cut the dough into twelve 4-inch squares.
  • Place Pastry Cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
  • To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets, six to a sheet. Cover with plastic wrap, and let rest in a warm place until dough is approximately doubled in bulk, about 45 minutes.
  • Preheat the oven to 375°F, with racks in the upper and lower thirds. Lightly brush bow ties with the beaten egg, and sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.
  • Apricot Bow Tie how-to
  • Two apricot halves are placed on top of a dollop of Pastry Cream, along the diagonal of the dough square.
  • The top right corner of the square is folded over the filling and pressed down to seal.
  • The opposite corner is folded over the first to create an open-ended roll.

APRICOT BOW TIES



Apricot Bow Ties image

Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 6

All-purpose flour, for dusting
1/2 recipe Danish Dough
1 cup Pastry Cream for Apricot Bow Ties
1 (15-ounce) can apricot halves, drained
1 large egg, lightly beaten
Sugar, for sprinkling

Steps:

  • Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.
  • Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
  • To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
  • Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.

PASTRY CREAM FOR APRICOT BOW TIES



Pastry Cream for Apricot Bow Ties image

Luscious, custardy pastry cream embellishes sunny apricot Danishes. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar, divided
1/2 vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding milk mixture 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

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