APRICOT-PISTACHIO TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT-FILLED TRIANGLES
Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! -Mildred Lorence, Carlisle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside., In a large saucepan over low heat, melt shortening with milk. Remove from the heat; stir in sugar. Add 1 egg at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 81 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT-HAZELNUT TRIANGLES
These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
EASY APRICOT TURNOVERS
These little turnovers make a nice special late breakfast or mid morning treat, with a large milky coffee or have them for a quick dessert served with a scoop of ice-cream and/or whipped cream :) *You can use mashed, canned apricots in place of the conserve or jam. Also, try with other fruits such as cooked apple or berry conserves or jams. Your choice:)
Provided by Jen T
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat the oven to 375'F/190'C.
- On a floured board cut the pastry with a sharp knife into four squares.
- Place a tablespoon of apricot conserve on to the middle of each square of pastry.
- Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
- Gently press the edges together.
- Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
- Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
- *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.
Nutrition Facts : Calories 384.5, Fat 23.4, SaturatedFat 5.9, Sodium 152.8, Carbohydrate 39.6, Fiber 0.9, Sugar 12.2, Protein 4.5
APRICOT-FILLED TRIANGLES
It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.
Provided by Allrecipes Member
Time 1h25m
Yield 36
Number Of Ingredients 11
Steps:
- In a saucepan, cook the apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool sightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
- In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 166 calories, Carbohydrate 30.7 g, Cholesterol 10.4 mg, Fat 4.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 87.4 mg, Sugar 17 g
APRICOT CRESCENT COOKIES
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
GLAZED APRICOT TWISTS
Categories Fruit Brunch Dessert Bake Quick & Easy Apricot Spring Summer Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 pastries
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.
- Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).
- Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.
- Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.
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