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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From the Best of International Cooking cookbook. I haven't had a chance to try this recipe yet. Note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. Recipezaar's software doesn't recognize this. Ingredients:
0.5 (1 1/4 lb) package frozen puff pastry, thawed |
3/4 cup apricot jam |
1 1/2 cups ground almonds |
1 egg yolk, beaten |
1 tablespoon cornstarch |
1 cup granulated sugar |
1 cup orange juice |
1 orange, zest of, 1-inch x2-inch strip |
1 tablespoon butter |
6 tablespoons sherry wine |
Directions:
1. To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
2. In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
3. Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
4. Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
5. To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.
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