yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
rease baking sheets.
Combine apricot preserves, coconut and walnuts; set
rom oven and spread with Apricot Filling.
For the filling
Cream butter or margarine and sugar until fluffy.
Add egg yolks and rind; beat well.
Add flour, sifted with salt and soda; blend.
Spread in a shallow pan, 12 x 8-inch.
Cover batter with apricot filling.
Beat 1/4 cup sugar into egg whites gradually. Spread meringue over filling.
Bake in a 350\u00b0 oven for 40 minutes. Cut into slices while warm.
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
ith parchment paper.
Halve pastry and roll out each piece
For the pastry, process the flour, powdered sugar
Prepare the pastry as directed: In a bowl,
rom each sheet of pastry. Place 2 tbsp apricot mixture on one
oarse meal (can use a pastry knife also).
Add 6
o 425. Using your favorite pastry recipe for 9 inch pie or
nto wedges.
Halve each pastry sheet; place on the prepared
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Brush each piece of puff pastry with egg. Distribute custard between centers of each pastry. Arrange 2 pieces of apricot, cut-side up, over custard and fold 2 opposite corners over filling to enclose, leaving ends open. Secure with a toothpick and transfer to prepared pan. Brush with remaining egg and bake for 20 mins, or until golden brown.
Let cool for 5 mins then discard toothpicks. Brush with jam to serve.
00\u00b0F. To make the pastry base, mix together the flour
To make the pastry dough, combine flour, cornstarch, custard
o 400\u00b0F. Roll out pastry on a lightly floured surface
o a smooth ball of pastry by hand. Flatten to a