Orange White Chocolate Apricot Pastries Recipes

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APRICOT PASTRIES



Apricot Pastries image

This recipe is for the serious pastry chef. These little apricot pastries are absolutely delictible! It is my mom's recipe and requires making the pastry shell from scratch. It takes a little more time and effort to make these but your family will be glad you did because they are just so incredibley delicious!

Provided by Synthetic Fate

Categories     Yeast Breads

Time 1h40m

Yield 64 Pastries

Number Of Ingredients 13

2 cups dried apricots
1 package dry yeast
2 cups water, for cooking the apricots in
3/4 cup milk
3 cups flour
1/2 teaspoon vanilla
1 tablespoon sugar
1 egg, slightly beaten
1/2 teaspoon salt
1 cup shortening
powdered sugar, for sprinkling on top
3/4 cup powdered sugar, mixed with
1/4 cup flour

Steps:

  • Preheat oven to 350°.
  • For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
  • For Pastry Crust: Sift together flour, sugar and salt.
  • Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
  • Scald milk and let it cool till it is just warm.
  • Add yeast to milk and let soften.
  • Add egg and vanilla to milk mixture.
  • Add milk mixture to the flour mixture.
  • Mix well.
  • Divide dough into four parts.
  • Form each part of dough into a square.
  • On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
  • Cut each square into sixteen 2½-inch squares.
  • Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
  • Pinch two opposite corners together.
  • Place two inches apart on greased cookie sheet.
  • Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
  • Bake at 350° for ten to twelve minutes.
  • Remove at once from pan to cool on rack.
  • Sprinkle with powdered sugar.

WHITE CHOCOLATE BISCOTTI



White Chocolate Biscotti image

Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.

Provided by Tavisha

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 40

Number Of Ingredients 12

1 ½ cups sugar
½ cup butter, plus more for greasing
2 eggs
2 ¾ cups all-purpose flour, plus more for dusting
¾ cup chopped toasted almonds
¾ cup chopped dried apricots
¼ cup orange juice
3 (1 ounce) squares white chocolate, melted and cooled
3 (1 ounce) squares white chocolate, chopped
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
  • Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
  • Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
  • Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g

ORANGE WHITE CHOCOLATE BARK WITH CRANBERRIES & APRICOTS RECIPE - (4.2/5)



Orange White Chocolate Bark with Cranberries & Apricots Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 5

1 (12-ounce) package white chocolate chips
1/4 teaspoon McCormick® Pure Orange Extract
1/4 cup almonds, sliced
1/4 cup dried apricots, chopped
1/4 cup dried cranberries

Steps:

  • Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract. Spread on large foil-lined baking sheet to 1/4 inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.

WHITE CHOCOLATE APRICOT BISCOTTI



White Chocolate Apricot Biscotti image

Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.

Provided by Baby Kato

Categories     Dessert

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 1/2 cups sugar, white
2 large eggs
3 ounces white chocolate, baker, melted
2 3/4-3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons orange juice
1 teaspoon orange rind
1 teaspoon almond extract
3 ounces white chocolate, baker, chopped
3/4 cup almonds, whole coarsley chopped, toasted
3/4 cup dried apricot, coarsley chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter, sugar and eggs together in large bowl.
  • Add in melted, cooled white chocolate.
  • Add all remaining ingredients making sure to blend well.
  • Dough will probably be sticky.
  • Grease and flour 2 cookie sheets.
  • Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
  • Bake for 30 minutes then cool for 10 minutes.
  • Cut into 3/4" wide slices.
  • Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
  • Cool and store in covered container.

Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4

WHITE CHOCOLATE GLAZED APRICOT TARTS



White Chocolate Glazed Apricot Tarts image

------These delightful little tarts are full of delicious apricot flavour with an underlying hint of spice and orange flavour. Topped with roasted almonds they bake up beautifully. The chocolate drizzle is their crowning glory! Perfect for brunch or afternoon tea. --------

Provided by MarieRynr

Categories     Tarts

Time 31m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 cup dried apricot, cut into small pieces and firmly packed
1 1/2 cups water
3 tablespoons Cointreau liqueur (or grand marnier)
1/4 cup white wine
1/2 cup white sugar
1/2 cup soft light brown sugar
1 cinnamon stick
0.5 (425 g) packet frozen puff pastry (ready rolled, thawed)
2 ounces chopped roasted almonds
1 ounce demerara sugar
dusting ground cinnamon
2 ounces white Belgian chocolate

Steps:

  • To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
  • Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
  • Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
  • Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
  • Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
  • Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.

Nutrition Facts : Calories 557.1, Fat 22.4, SaturatedFat 4.6, Sodium 119.1, Carbohydrate 85, Fiber 3.9, Sugar 61.7, Protein 6.5

CHOCOLATE ORANGE PASTRIES



Chocolate Orange Pastries image

Modified recipe by Pillsbury from The Daily Meal. The combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry. NOTE: Prep time is allowed for pie crust to come to room temperature.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

3 ounces low-fat cream cheese (Neufchatel recommended, at room temperature)
2 -3 teaspoons orange zest (optional)
2 refrigerated pie crusts (such as Pillsbury Ready Roll, at room temperature)
1/4 cup orange marmalade
1 dash salt
1 egg (separated)
1/4-1/2 cup miniature semisweet chocolate chips
2 teaspoons sugar

Steps:

  • Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
  • Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
  • Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
  • Top the cream cheese with 8-10 mini chocolate chips.
  • Top each pastry circle with another pastry circle. Crimp the edges with a fork.
  • Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
  • Bake for 20-25 minutes or until the pastries are a light golden brown.
  • Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.

Nutrition Facts : Calories 143, Fat 7.8, SaturatedFat 3, Cholesterol 15.6, Sodium 124.9, Carbohydrate 16.6, Fiber 0.8, Sugar 6, Protein 2.3

EASY APRICOT PASTRIES



Easy Apricot Pastries image

Make and share this Easy Apricot Pastries recipe from Food.com.

Provided by Miss Annie

Categories     Breads

Time 30m

Yield 1 13x9inch pastry

Number Of Ingredients 6

1 package refrigerated crescent dinner roll
3/4 cup apricot jam
1 cup sour cream
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • Pat rolls out flat in a greased 9 x 13-inch dish.
  • Spread with jam.
  • Bake at 425ºF.
  • for 15 minutes.
  • While baking, mix sour cream, sugar, egg, and vanilla.
  • Remove rolls and jam from oven.
  • Reduce heat to 325ºF.
  • Spread sour cream/egg mixture over jam.
  • Bake 5 to 6 minutes longer.

ORANGE SPICE APRICOT WHITE CHOCOLATE BISCOTTI



Orange Spice Apricot White Chocolate Biscotti image

This is a sweet spice Biscotti with Walnuts, apricots, orange zest, and white chocolate orange zest icing. The recipe originated as another cookie. I tweaked and changed it. I turned it in to a delicious Biscotti. Enjoy!

Provided by Nor Mac

Categories     Other Desserts

Time 20m

Number Of Ingredients 21

1 1/4 c light brown sugar
2 1/4 c plus 2 tb flour
1 tsp baking powder
1/2 tsp baking soda
1 c chopped walnuts
2 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
2 tsp orange zest
3/4 c chopped apricots
3 Tbsp melted butter
2 Tbsp orange juice
2 eggs
4 Tbsp molasses
WHITE ICING
1 c white chocolate candy melts or white chocolate chips
1 1/2 tsp shortening
1/2-3/4 tsp orange zest
1 tsp milk( add more if needed for drizzling)

Steps:

  • 1. heat oven to 350 degree's whisk together all of the dry ingredients in a large bowl. Make sure to chop up any lumps from the brown sugar.Whisk until very well incorporated.
  • 2. add the apricots and nuts and stir really well. add the molasses, orange juice, orange zest, eggs,and butter.
  • 3. put your hands in the bowl and knead the dough. knead until all ingredients are well mixed. This will take about 5 minutes. Be patient. Just keep squeezing the dough together when kneading it. It will become smooth and moist after kneading it well.
  • 4. Flour your hands well. Take the ball of dough and place on parchment or waxed paper. Make in to a log about 4-5 inches wide by 16- 18 inches long and 1 inch in thickness.Pick up log and place on a parchment lined cookie sheet.(butter the sheet pan before applying the parchment on top. this will help keep the parchment in place.)
  • 5. Bake at 350 for 30-40 min.. Remove from oven and cool for 15 minutes. Leave log on sheet pan. Cut slices with a serrated knife about one inch or less in thickness.
  • 6. lay the pieces you cut on their sides on the parchment lined pan.Put back in the oven for 10 minutes. do not over brown. It depends on how hard you like your Biscotti. The longer you bake them. The harder they will be. I prefer them harder, and crunchy. Remove from oven and flip cookie over. Return to the oven.Bake again for 10 You can bake them longer for a crispier Biscotti. Also they harden up more after they cool.
  • 7. Let Biscotti cool thoroughly. Next Pick up Biscotti and line them up on the pan smooth side up like the log is being put back together. Put cookies close as possible.
  • 8. make the icing. Melt the white chips with the shortening,and milk in microwave. set timer for 2 minutes. Stop every 30 seconds or so to stir. When they are all nicely melted add the orange zest and stir well. Take the icing and drizzle all over the top of the Biscotti.
  • 9. let it set in refrigerator for a few minutes. Some cookies may be stuck together after doing this. Simply get the knife and score on area's where they were sliced. Now they are ready to serve. Keep in an air tight container,or you may freeze them.

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