Apricot White Chocolate Turnovers Recipes

EASY APRICOT TURNOVERS

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.

WHITE CHOCOLATE GLAZED APRICOT TARTS

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.

WHITE CHOCOLATE APRICOT SQUARES

Steps:

• Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
• Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
• Stir in melted chocolate mixture, flour and vanilla.
• Mix well.
• Spread half of batter in greased 9" square cake pan.
• Bake at 325°F for 20-25 minutes, or until light golden.
• Cool 5 minutes.
• Spread jam on top.
• Stir 1 cup white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam.
• Spread out gently.
• Sprinkle with nuts.
• Bake 30-40 minutes longer, or until set.
• Cool completely then cut into squares.

MINI APRICOT TURNOVERS

Steps:

• Cut each pastry into four wedges. Place a rounded tablespoonful of preserves in the center of each. Moisten edges with water. Fold pastry over filling; press edges with fork to seal., Place turnovers on an ungreased baking sheet. Cut a small slit in the top of each. Brush with milk. Combine sugar and cinnamon; sprinkle over turnovers. , Bake at 425° for 16-18 minutes or until golden brown. Serve warm.

ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES

Steps:

• For Pudding:
• Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
• For Apricots:
• Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
• Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
• For Dark Chocolate Cream:
• Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
• Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
• Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.

APRICOT WHITE CHOCOLATE TURNOVERS

Steps:

• Preheat oven to 350F degrees.
• Set puff pastry out to thaw at room temperature.
• While pastry is thawing make the filling:.
• Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool.
• Roll out half of the puff pastry to a 12 inch square; cut into nine squares.
• In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water.
• Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Bake on middle oven rack for approximately 20 minutes or until golden brown.
• Repeat with the other half of the puff pastry.
• Cool on a rack, when cool drizzle melted dark chocolate on triangles.