Apricotwhitechocolateturnovers Recipes

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APRICOT, WHITE CHOCOLATE AND PECAN SCONE



Apricot, White Chocolate and Pecan Scone image

Provided by Food Network

Time 35m

Yield 12 scones

Number Of Ingredients 11

2 cups pastry flour
2 cups bread flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 cups cold heavy cream, plus more for brushing
1 cup chopped pecans
1 cup chopped dried apricots
1 cup chopped white chocolate
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
  • Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
  • Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

CHOCOLATE TURNOVERS



Chocolate Turnovers image

Provided by Food Network

Categories     dessert

Yield 9 turnovers

Number Of Ingredients 5

1 sheet of frozen puff pastry dough, 9 1/2 inches square, thawed according to package directions
1 egg yolk
2 tablespoons heavy cream
2 1/2 ounces semisweet chocolate, chopped fine
2 1/4 teaspoon blanched almonds, chopped fine

Steps:

  • Preheat the oven to 400 degrees.
  • Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square.
  • Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet.
  • In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them.
  • Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash.
  • Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.

WHITE CHOCOLATE APRICOT SCONES



White Chocolate Apricot Scones image

Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
Additional sugar, if desired

Steps:

  • Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
  • Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

Nutrition Facts : Calories 285, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 270 mg

EASY APRICOT TURNOVERS



Easy Apricot Turnovers image

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

1 sheet ready rolled frozen puff pastry (thawed)
4 tablespoons apricot conserve or 4 tablespoons apricot jam
2 tablespoons sifted icing sugar

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 & WHITE CHOCOLATE COFFEE CAKE



Apricot & White Chocolate Coffee Cake image

Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 11

2 cups biscuit/baking mix
2 tablespoons sugar
1 large egg, room temperature
2/3 cup 2% milk
2 tablespoons canola oil
1/2 cup white baking chips
1/2 cup apricot preserves
TOPPING:
1/3 cup biscuit/baking mix
1/3 cup sugar
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

APRICOT AND WHITE CHOCOLATE SCONES



Apricot and White Chocolate Scones image

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
  • Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  • Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g

APRICOT WHITE CHOCOLATE TURNOVERS



Apricot White Chocolate Turnovers image

Make and share this Apricot White Chocolate Turnovers recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 45m

Yield 18 serving(s)

Number Of Ingredients 10

1 (397 g) package puff pastry
1 (5 1/2 ounce) can coconut milk
2 ounces fine coconut
4 ounces dried apricots, chopped fine
3 ounces walnuts, rough chopped
3 ounces white chocolate, melted
1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
1 lemon, zest of
1 pinch salt
1 ounce dark chocolate, melted

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.

Nutrition Facts : Calories 278.4, Fat 17.4, SaturatedFat 7, Cholesterol 1, Sodium 75.2, Carbohydrate 29.6, Fiber 1.9, Sugar 17.5, Protein 3.4

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