Orange White Chocolate Apricot Pastries Recipes

CRUNCHY WHITE CHOCOLATE-ORANGE BARK

Steps:

• Line a baking sheet with parchment paper or silicone baking mat.
• Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
• Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
• Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
• Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

APRICOT AND WHITE CHOCOLATE SCONES

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.

APRICOT DESSERT BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

APRICOT PASTRIES

Steps:

• Preheat oven to 350°.
• For Apricots: Cook apricots in water till tender, then cool. Set aside. *Note: Apricots will soak up all of the 2 cups of water, there should be no water left. If apricots are still not tender when the water has been absorbed, add more water by the tablespoon full. Do not over water. *Note Apricots from a box may be tart, add small amount of sugar to sweeten. For best results use dried apricots found in the produce section usually in celophane bags.
• For Pastry Crust: Sift together flour, sugar and salt.
• Cut in shortening with pastry cutter until mixture resembles coarse crumbs.
• Scald milk and let it cool till it is just warm.
• Add yeast to milk and let soften.
• Add egg and vanilla to milk mixture.
• Add milk mixture to the flour mixture.
• Mix well.
• Divide dough into four parts.
• Form each part of dough into a square.
• On a surface well dusted with the powdered sugar/flour mixture, roll one part of the dough at a time to make 4 ten inch squares.
• Cut each square into sixteen 2½-inch squares.
• Forming the Pastries: Place heaping teaspoons of apricots in center of each individual square.
• Pinch two opposite corners together.
• Place two inches apart on greased cookie sheet.
• Let stand ten minutes. *Note: Most yeast recipes require the dough to be left to rise. This 10 minutes to stand after forming the pastry is the only rising this recipe requires.
• Bake at 350° for ten to twelve minutes.
• Remove at once from pan to cool on rack.
• Sprinkle with powdered sugar.

EASY APRICOT PASTRIES

Steps:

• Pat rolls out flat in a greased 9 x 13-inch dish.
• Spread with jam.
• Bake at 425ºF.
• for 15 minutes.
• While baking, mix sour cream, sugar, egg, and vanilla.
• Remove rolls and jam from oven.
• Reduce heat to 325ºF.
• Spread sour cream/egg mixture over jam.
• Bake 5 to 6 minutes longer.

CHOCOLATE ORANGE PASTRIES

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
• Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
• Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
• Top the cream cheese with 8-10 mini chocolate chips.
• Top each pastry circle with another pastry circle. Crimp the edges with a fork.
• Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
• Bake for 20-25 minutes or until the pastries are a light golden brown.
• Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.

ORANGE WHITE CHOCOLATE BARK WITH CRANBERRIES & APRICOTS RECIPE - (4.2/5)

Steps:

• Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract. Spread on large foil-lined baking sheet to 1/4 inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.

CHOCOLATE-APRICOT RUGELACH

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
• Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
• Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
• Mix apricot preserves and orange zest together for filling.
• Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
• Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.

ORANGE PASTRY

Steps:

• Sift together flour and salt.
• Cut in shortening until mixture resembles cornmeal.
• Add orange juice, a small amount at a time, tossing lightly with a fork until dough is moist enough to hold together.
• Shape into ball and roll out or refrigerate.
• Pastry will keep wrapped up in the fridge for several days.

WHITE CHOCOLATE-APRICOT BISCOTTI

Steps:

• Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
• Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
• Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS

Steps:

• Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
• In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

ORANGE, WHITE CHOCOLATE & APRICOT PASTRIES

Steps:

• Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
• Unfold the thawed pastry and place on a baking sheet.
• Score into 8 rectangles.
• Sprinkle the pastry lightly with cinnamon.
• Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
• Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
• Cool pastry on wire rack.
• Once the pastry has cooled cut along the scored lines of the pastry sheet.
• In a bowl mix the yogurt, sour cream and brown sugar together.
• Divide the yogurt mixture into two bowls.
• To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
• In the second bowl add the coconut milk, orange rind and the toasted coconut.
• To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
• You should now have 16 rectangle pieces of pastry.
• You will need two pieces of pastry per treat.
• Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
• Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
• Garnish with finely chopped toasted walnuts.
• Serve immediately or cover and chill no longer than 2 hours.