Sweet Apricot Logs
Ingredients
- 2 cups pitted Washington apricots
- 1/2 - 17.3 oz package frozen puff pastry*, thawed
- 1/4 cup packed brown sugar
- 1 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup butter, melted
Instructions
- Cut apricots vertically into eighths. Spread puff pastry dough on lightly floured board. Roll to a 12x8-inch rectangle.
- Cut dough into six 4-inch squares.
- Mix brown sugar, cornstarch, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture.
- Sprinkle remaining brown sugar mixture over apricots in medium bowl. Drizzle butter over mixture.
- Gently toss to coat apricots with sugar mixture.
- Arrange apricots in a diagonal row on each of 6 puff pastry squares.
- Fold two opposite corners of each toward center to form into a piece with pointed open ends.
- Moisten folded points with water and press to seal. Sprinkle lightly with reserved brown sugar mixture.
- Bake at 400˚F 20 to 22 minutes or until lightly browned. Remove to baking rack and cool.
Notes
Serving suggestion: If desired, serve with vanilla ice cream or whipped cream.
Nutrition
Serving: 6gCalories: 311kcalCarbohydrates: 32gProtein: 4gFat: 19gCholesterol: 21mgSodium: 282mgFiber: 2g
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