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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8 oz) can refrigerated crescent dinner rolls
1 (7 1/2 oz) jar junior apricots with tapioca baby food
1/2 cup plus 1 tbsp sugar
1 tbsp lemon juice
1 egg yolk mixed with 1 tsp water
1/4 cup sliced almonds, toasted
Unroll the crescent rolls and place 3 strips lengthwise next to each other on an ungreased cookie sheet. Pinch seams together to form a rectangle. Fold edges over to form a 1 inch boarder all around. Bake at 350 for 5 minutes or until lightly golden.
Meanwhile, cut remaining dough lengthwise into 4 strips and mix apricots, 1/4 cup sugar and lemon juice in a small bowl. Pour onto hot crust; spreading to boarder. Place dough strips, cut to fit, about 2 inches apart diagonally across filling; pinch ends to border. Brush pastry with egg mixture or until pastry is shiny and golden. Cool on wire rack and cut into 3 inch squares.
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GOLDEN APRICOT DANISH
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8 oz) can refrigerated crescent dinner rolls
1 (7 1/2 oz) jar junior apricots with tapioca baby food
1/2 cup plus 1 tbsp sugar
1 tbsp lemon juice
1 egg yolk mixed with 1 tsp water
1/4 cup sliced almonds, toasted
Unroll the crescent rolls and place 3 strips lengthwise next to each other on an ungreased cookie sheet. Pinch seams together to form a rectangle. Fold edges over to form a 1 inch boarder all around. Bake at 350 for 5 minutes or until lightly golden.
Meanwhile, cut remaining dough lengthwise into 4 strips and mix apricots, 1/4 cup sugar and lemon juice in a small bowl. Pour onto hot crust; spreading to boarder. Place dough strips, cut to fit, about 2 inches apart diagonally across filling; pinch ends to border. Brush pastry with egg mixture or until pastry is shiny and golden. Cool on wire rack and cut into 3 inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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