Zutaten für Apricot Roll Waterbul
- 1/2 of a 1 1/4 pound package frozen puff pastry
- 1/2 cup apricot jam
- 1/4 cup slivered almonds
- 1 large egg yolk, lightly beaten
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons butter
- 1 tablespoon sherry
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Zubereitung von Apricot Roll Waterbul
- Preheat oven to 475°F (240°C).
- On a lightly floured surface, roll out half of a 1 ¼ lb package of puff pastry into a 14x11-inch rectangle.
- In a small bowl, combine ½ cup apricot jam and ¼ cup slivered almonds.
- Spread the apricot and almond mixture evenly over the pastry, leaving a ½-inch strip uncovered on one long side.
- Brush the uncovered pastry strip with 1 large egg yolk, lightly beaten.
- Starting with the jam-covered long side, tightly roll up the pastry like a jelly roll.
- Pinch the edge of the roll to seal securely.
- Press the ends together to create a neat, sealed roll.
- With the seam-side down, score the top of the rolled pastry at ¼- to ½-inch intervals.
- Rinse a large baking sheet with cold water.
- Place the pastry roll on the wet baking sheet.
- Bake in the center of the oven for 30-35 minutes, or until golden brown and cooked through.
- While the roll is baking, prepare the glaze: In a medium saucepan, whisk together 1 tablespoon cornstarch and ¼ cup granulated sugar.
- Gradually whisk in ½ cup fresh orange juice until smooth.
- Add 1 tablespoon orange zest, 2 tablespoons butter, and 1 tablespoon sherry.
- Cook over medium heat, stirring constantly, until the glaze comes to a boil and thickens.
- Remove from heat and remove the orange zest.
- Brush the hot glaze generously over the baked apricot roll while it's still warm.
- Let cool slightly before slicing and serving warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
214g
Fat
34g
Carbs
30g
