Apricot Rolls


Rating: 3.94 / 5.00 (17 Votes)


Total time: 1 hour

For the short pastry:









For the filling:






For coating:



Instructions:

Put all the ingredients for the dough in a bowl or on a work surface. Mix with your hands and quickly work into a shortcrust pastry. Cover and let rest in refrigerator for 2 to 3 hours. Roll out thinly with a rolling pin on floured work surface or between two baking mats and brush with beaten egg. Sweep off excess flour with a flour whisk or brush before rolling. For the filling, mix all ingredients well and roll out between two baking mats or a sheet of plastic wrap (should cover 2/3 of the shortbread surface). Place the apricot rectangle on the bottom 2/3 of the short pastry and roll up together. Press down a little as you do this so that the masses combine. Freeze or refrigerate briefly and cut into slices with a serrated knife. Place on prepared baking sheet and bake in preheated oven at 165 to 175 C° for 10 to 12 minutes under supervision.

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