Apricot paste

topic posted Mon, July 18, 2005 - 12:32 PM by  Erin
I have some apricot paste that came in a gift basket. I'm at work and don't have it front of me, but it's a small parcel-like package that is quite dense. I'm sure it would roll out into a big sheet if you were so inclined.
So, any recipes or ideas? I'm not sure what to do with it. I googled apricot paste and found a summer drink, but I was thinking more of a dish or dessert.
Mucho thanks!
posted by:
  • Re: Apricot paste

    Mon, July 18, 2005 - 2:18 PM
    If you can roll it out into a sheet I'm sure you could layer a sheet of dough underneath and roll that up to be sliced. This could make apricot swirl cookies, sweet rolls with cinnamon icing, you could make little apricot twistie sticks from a pastry dough...
  • Jon
    offline 7

    Re: Apricot paste

    Tue, July 19, 2005 - 9:05 AM
    Now that I think of it, you could use it for frushi (fruit sushi)

    You could use a band of it around the roll, or chop it up as the filling inside the roll. Or, you could serve a square of it on top of the rice, like it was fish, but you'd probably have to soak it a bit to soften it up for that.
  • Re: Apricot paste

    Tue, July 19, 2005 - 12:10 PM
    Apricot Layered French Toast

    2 slices of bread per serving
    1 can of apricot halves, drained and processed in blender or food processor
    Eggs, milk and cinnamon, like for usual French toast
    Sour cream
    Maple syrup

    Make a sandwich of two slices of bread with apricot filling inside. Fry in a skillet to brown with butter. Top each sandwich with a dab of sour cream and heated syrup.
  • Re: Apricot paste

    Tue, July 18, 2006 - 10:27 PM
    I'm thinking put them in croissants. But then again, not many of us make our own croissants at home. Can you buy a good butter croissant dough in the frozen section?

    I used to make croissants with fruit fillings at a bakery. We'd make those into triangles from squares, with about a tablespoon of filling. We made our chocolate ones in more of a cylinder.

    If the paste is too thick, thin out with some warm or hot water - maybe in a food processor. Maybe spoon onto scones?

    What brand is the stuff? Are there any ideas on it? What about a website with recipes and such?

    I've also made an apricot-almond cake before. Use a almond cake recipe, and spread the apricot mixture between the layers of cake. This was a really good combination...
  • Re: Apricot paste

    Tue, July 18, 2006 - 10:33 PM

    2 sticks (1 cup) margarine or butter, or a mixture of the two
    1 1/4 cups sugar
    3 eggs
    1/4 cup orange juice
    1 1/2 tsp. vanilla
    1 tsp grated lemon rind
    4 cups flour
    1/2 tsp salt
    2 1/2 tsp baking powder

    Cream butter and sugar. Add eggs. Stir in OJ, vanilla, and rind. Fold in flour, baking powder, and salt. Divide into 3 disks. Wrap each disk tightly in plastic wrap and chill for several hours. (Otherwise dough will be too sticky to handle). Roll out each disk into a round approximately1/8 inch thick. Cut into 3 inch rounds and transfer rounds onto a parchment-covered baking sheet. Drop a teaspoon of filling onto the center of each round and fold sides into a triangle around filling. Bake at 350 degrees for 18-25 minutes, or until pale golden.

    This recipe makes a lot, but if you don’t feel like baking a whole bunch of cookies at once, the dough and fillings can be kept in the fridge for up to two weeks, letting you bake off a small batch whenever you want.

    It’s important to put the dough rounds onto the cookie sheet before filling; once filled, the cookies are rather fragile and tend to stick to the counter and tear, leaking filling, when you try to wedge a spatula under them to transfer. You’ll save yourself much heartache and gnashing of teeth by filling them directly on the sheet.

    Apricot Filling

    1 lb apricot paste
    3/4 cup water
    1/4 cup lemon juice
    1/4 cup orange juice
    2 TB orange zest
    1 1/2 cup golden raisins
    1/4 cup sugar

    Tear apricot paste into small pieces. Mix all ingredients in saucepan. Toss and stir over low heat 10-15 minutes until softened and getting mushy. Let cool 5 minutes. Process to a puree. Taste and add sugar as necessary. This makes a lot!

    Prune Filling

    3/4 cup water or OJ
    1/3 cup lemon juice
    2 cups pitted prunes
    1 cup raisins
    1/3 cup sugar
    1/4 tsp. cinnamon

    Mix all ingredients and stir over low heat until prunes are soft and plump. Keep under a boil, and watch that it doesn’t burn or stick to the pan. Cool 5 minutes, then puree. Taste for sugar and chill.
  • Re: Apricot paste

    Tue, July 18, 2006 - 10:45 PM
    Chocolate and Apricot Tart
    by Moro Restaurant

    A delectable dessert from Moro Restaurant. The slight tartness of the apricots cuts the richness of the chocolate

    Servings: 8
    Level of difficulty: Intermediate
    Preparation Time: 35 minutes, plus chilling pastry
    Cooking Time: 50 minutes

    180g dried apricot paste sheet
    4 tbsp water
    1 tbsp lemon juice
    125g unsalted butter
    100g dark chocolate, (70% cocoa solids), broken into pieces
    2 eggs
    50g caster sugar
    creamy yoghurt, or crème fraîche, to serve

    For the sweet pastry:
    140g plain flour
    30g icing sugar
    75g chilled Butter, cut into small pieces
    1 egg yolk

    1. First make the pastry. Sift the flour and icing sugar together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg yolk and mix with a fork until the mixture more or less comes together. If the pastry seems too dry, add a splash of milk or water. Form into a ball and flatten slightly. Cover with cling film and leave in the fridge for at least 1 hour.

    2. Grate the pastry (it can be quite hard) on a coarse grater and press it evenly around the edges and base of a 24-25cm tart tin, to a thickness of 3-5mm. Prick the base and leave to rest in the fridge for 30 minutes.

    3. Meanwhile, preheat the oven to 220°C/gas 7.

    4. Bake the tart shell on the top shelf of the oven for 10-15 minutes until light brown. Remove and cool on a rack.

    5. Reduce the oven temperature to 180°C/gas 4.

    6. Put the apricot paste in a saucepan over low heat with the water and the lemon juice, and stir until a smooth paste is formed. If using finely chopped dried apricots, simmer for 5 minutes with the same amount of water and lemon until soft, then blend to a purée in a food processor. The mixture should taste slightly tart.

    7. Spread the purée over the base of the tart shell and leave to cool for a little while until a slight skin is formed.

    8. Meanwhile, melt the butter and the chocolate in a bowl set over simmering water, stirring to blend.

    9. When the chocolate has melted, whisk the eggs and sugar for 3-4 minutes until pale, light and fluffy.

    10. Fold the eggs and chocolate together and pour into the tart shell and even out with a spatula. Bake on the middle shelf for about 25 minutes. The filling should be a little wobbly when you take it out and have a very thin crust on top.

    11. Serve with creamy yoghurt or crème fraîche.

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