Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, apricot pockets. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Apricot Pockets is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Apricot Pockets is something that I have loved my whole life.
Apricots are soon coming into season and will beg to be part of your vegan dessert menu. Nestling them into pastry pockets and drizzling with a sweet sauce is a scrumptious way to enjoy these plump. The Apricot Pockets recipe out of our category pastry!
To get started with this recipe, we must first prepare a few ingredients. You can have apricot pockets using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Apricot Pockets:
- Prepare Apricot Filling
- Make ready 5 ripe apricots, stones removed
- Make ready 1/4 cup (50 g) cane sugar
- Prepare 1 tbsp cornflour
- Take pinch salt
- Get Pastry
- Prepare 2 cups (270 g) flour)
- Get pinch salt
- Get 2/3 cup (150 g) butter
- Take 5-7 tbsps (75-105ml) cold water
- Get 1 tbsp cane sugar
What types of music do you like (outside of classic Russian bands - I don't know what that sounds like at all) and what genre of. Apricots can be consumed fresh or dried. They may also be processed into jams and jellies Propagation. Basic requirements Apricots have a high genetic variability and as a result, they also.
Instructions to make Apricot Pockets:
- Cut the apricots into small pieces and place in a medium-sized bowl. Add cane sugar, corn flour and a pinch of salt. Mix and set aside.
- Heat the oven to 190C/375F. Line a baking sheet with parchment paper and set aside.
- In a big bowl, mix the flour with a pinch of salt. Add butter and combine everything using a fork or a pastry cutter until it's the consistency of coarse meal.
- Start adding the water (it should be very cold) by one tablespoon. Continue to mix using a wooden spoon. The dough should not be too sticky, but moist enough so that you can form a ball. If it’s too wet, add a bit more flour.
- Transfer the pastry into a floured surface. Form into a bowl and flatten it using your hands, then roll it out into a big circle (sprinkle some more flour if needed).
- Using a glass or a pastry case (10cm diameter), cut out circles for the pockets. Place about 1tsp of the prepared apricot filling in the center (use a skimmer to take out the juice). Close the pockets and press the edges with a fork to make sure they are well closed. Place on the baking sheet.
- Once all pockets are ready, prick them with a toothpick or a knife (3-4 holes per pocket). You can spread some melted butter on top and sprinkle with sugar (optional).
- Place the baking sheet in the oven and bake for 25-35 minutes until they are golden brown. Let the pockets cool for 5 minutes before serving.
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