Apricot Cream Squares Using Crescent Rolls Recipes

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APRICOT CRESCENT COOKIES



Apricot Crescent Cookies image

This apricot crescent cookie recipe was given to me by my cousin back in the late 70's. It's been a must-have for the holidays ever since, and a big hit whenever I serve them at parties.

Provided by SER

Categories     Desserts     Cookies

Time 3h55m

Yield 60

Number Of Ingredients 8

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup apricot preserves
2 tablespoons powdered sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
  • Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
  • Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
  • Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
  • Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g

APRICOT-AND-CREAM CHEESE SQUARES



Apricot-and-Cream Cheese Squares image

A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it's baked in a 9-by-13-inch pan and cut into squares. Another thing that makes this recipe easy on the cook, we use canned or jarred apricots rather than fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h20m

Yield Makes 12

Number Of Ingredients 8

1 1/4 teaspoons active dry yeast (from 1 package)
2 tablespoons plus 1 teaspoon and a pinch sugar
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
2 cups unbleached all-purpose flour
4 ounces cream cheese, room temperature
1 can (15 ounces) apricot halves in heavy syrup, drained
1/4 cup honey

Steps:

  • In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 3/4 cup warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.
  • Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 425 degrees with a rack in lower third. Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.
  • Bake until golden brown on top, 23 to 25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.

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.

APRICOT SQUARES



Apricot Squares image

I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts :

LUSCIOUS APRICOT SQUARES



Luscious Apricot Squares image

Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 cup light-brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
  • Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
  • In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
  • Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
  • Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

CREAM CHEESE SQUARES



Cream Cheese Squares image

Cream cheese squares. Very easy, and very good.

Provided by Ann

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 7

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
½ cup margarine, melted
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
  • Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g

EASY APRICOT CRESCENTS



Easy Apricot Crescents image

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

Provided by MizzNezz

Categories     Dessert

Time 18m

Yield 8 serving(s)

Number Of Ingredients 5

1 package crescent roll
1/4 cup apricot jam
1/4 cup coconut
1/4 cup finely chopped pecans
powdered sugar

Steps:

  • Heat oven to 350*.
  • Seperate crescent rolls into 8 pieces.
  • Spread equal parts jam, coconut, and pecans on each roll.
  • Roll up and place seam side down on lightly greased baking sheet.
  • Bake for 10 minutes, or until golden brown.
  • Sprinkle with powdered sugar while still warm.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS



Almond-Orange-Apricot Crescent Rolls image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 8 rolls

Number Of Ingredients 7

1 package store bought crescent roll dough (recommended: Pillsbury brand)
1/4 cup apricot preserves or all fruit spread
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

Steps:

  • Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

APRICOT CRESCENT ROLLS FOR OAMC



Apricot Crescent Rolls for OAMC image

It's always nice to have some crescent rolls in the freezer. They only take about 15 minutes out of the freezer to make for a tasty addition to dinner or buffet

Provided by TishT

Categories     Breads

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1/2 cup soft butter
1 (6 ounce) package softened cream cheese
3/4 cup sifted flour
1/8 teaspoon salt
1 tablespoon cold water
1/2 cup apricot preserves (2 tbsp per crescent)
1 cup walnuts, finely chopped
confectioners' sugar, to taste

Steps:

  • Cut together butter and cream cheese.
  • Mix into the butter mix the flour, salt and water.
  • Mix with fork until well blended.
  • Chill at least 1 hour.
  • Roll into thin rectangle on a well-floured board.
  • Cut into 30 2 1/2 X 3" rectangles.
  • Spread each piece with 2 tbsp apricot preserves.
  • Sprinkle with chopped nuts.
  • Roll up from one corner and bend ends to form crescents.
  • Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
  • When cool, sprinkle with confectioners' sugar.
  • Freeze.
  • Thaw in about 15 minutes.

Nutrition Facts : Calories 96.3, Fat 7.6, SaturatedFat 3.3, Cholesterol 14.4, Sodium 57.3, Carbohydrate 6.6, Fiber 0.4, Sugar 2.6, Protein 1.3

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