Apricot Roll Waterbul Recipe

Ingredients for Apricot Roll Waterbul

• Frozen Puff Pastry
• Apricot Jam
• Ground Almonds
• 1 large egg yolk
• 1 tablespoon cornstarch
• Granulated Sugar
• 1/2 cup fresh orange juice
• Orange, Zest Of
• 2 tablespoons butter
• Sherry Wine

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.