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Apricot Roll Waterbul Recipe

Indulge in this exquisite Apricot Roll Waterbul, a recipe straight from South Africa's culinary heart! Featured in the "Best of International Cooking" cookbook, this delightful pastry boasts flaky puff pastry, sweet apricot jam, crunchy almonds, and a zesty orange glaze. Perfect for a special occasion or a delightful afternoon treat. This recipe was originally shared during the Zaar World Tour 2006 and is now ready for your kitchen!

Prep Time 20 mins
Cook Time 75 mins
Calories 734.4 kcal
Protein 19g
Rating 5.0 (1 Reviews)
Apricot Roll Waterbul 108

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Roll Waterbul

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How to Make Apricot Roll Waterbul

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

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

214g

Fat

34g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation South African Desserts Fruit African Nuts Pitted Fruit 4 Hours Or Less