Almond Orange Apricot Crescent Rolls Recipes

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APRICOT CRESCENTS



Apricot Crescents image

When I was in college, my roommate's mother sent these flaky horns in a holiday care package. I've been making them ever since. When I mail them to my parents, I put an equal number in two tins labeled "his" and "hers" so there's no squabbling over who gets more. - Tamyra Vest, Scottsburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

1 cup cold butter, cubed
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup sweetened shredded coconut
1/4 cup finely chopped pecans
Sugar

Steps:

  • In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

HIDDEN VALLEY® CRESCENT ROLLS



Hidden Valley® Crescent Rolls image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 4

1 egg yolk
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 teaspoon water
1 tube (8 ounces) refrigerated crescent roll dough

Steps:

  • Separate dough. Cut in half lengthwise to make 16 crescents. Beat yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shape. Brush with egg mixture. Bake on greased cookie sheet in preheated 375 degrees F oven for 11-13 minutes, or until brown.

APRICOT ALMOND TORTE



Apricot Almond Torte image

This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

3 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream, whipped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped
1 jar (10 to 12 ounces) apricot preserves
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

APRICOT-ALMOND TEA RINGS



Apricot-Almond Tea Rings image

Apricots and almonds are the perfect pairing in this luscious iced ring. It's a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.- Ann G. Hillmeyer, Sandia Park, New Mexico

Provided by Taste of Home

Time 1h5m

Yield 2 rings (8 slices each).

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1/2 cup mashed potato flakes
2 large eggs, room temperature
3-1/2 to 4 cups all-purpose flour
FILLING:
1-1/2 cups apricot preserves
2/3 cup sugar
5 ounces almond paste
1/3 cup butter, softened
ICING:
1-1/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

Nutrition Facts : Calories 425 calories, Fat 14g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 178mg sodium, Carbohydrate 70g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

APRICOT ORANGE ALMOND JAM



Apricot Orange Almond Jam image

Make and share this Apricot Orange Almond Jam recipe from Food.com.

Provided by Kathy228

Categories     Fruit

Time 2h15m

Yield 7 half pints

Number Of Ingredients 6

1 lb dried apricot
3 oranges
2 1/2 teaspoons cinnamon
5 cups sugar
2 lemons
6 ounces sliced almonds

Steps:

  • Chop the apricots coarsly and put into a large bowl. Sprinkle-on the grated zest of the oranges and the cinnamon.
  • Squeeze the juice of the oranges, measure and add enough water to make 6-cups total. Pour the liquid over the fruit, gently combine, and set out overnight in a cool place (not in the fridge).
  • The next day, simmer the apricots in a heavy pan until fruit is nicely tender; 1 to 2 hours. Use a potato masher to crush fruit if desired. I like the apricots in larger chunks so I don't mash them.
  • Add the sugar to the pan together with juice of the lemons and the almonds.
  • Cook 'til sugar is melted, then fast-boil to a setting stage. (drip some on a plate, if a skin forms on top when cooled it's ready).
  • Ladle into sterile jars, seal, and process in 10-min. water bath.

Nutrition Facts : Calories 884.6, Fat 12.8, SaturatedFat 1, Sodium 7.9, Carbohydrate 198.9, Fiber 10.8, Sugar 183.9, Protein 8.3

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