Ingredients for Cinnamon Apricot Swirls
- Puff Pastry Sheets
- Dried Apricot
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup white chocolate chips
- 1 teaspoon shortening
- Toasted Sliced Almonds
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How to Make Cinnamon Apricot Swirls
- Defrost one sheet of puff pastry according to package directions.
- Preheat oven to 400°F (200°C).
- Place 1 cup dried apricots in a bowl and pour enough boiling water over to cover completely.
- Let sit for 10 minutes to soften.
- Drain the apricots well and chop into very small pieces.
- In a medium bowl, cream together 1/2 cup (1 stick) softened butter, 1/2 cup packed brown sugar, and 2 tablespoons ground cinnamon.
- On a lightly floured surface, roll out one sheet of puff pastry to a 12x12 inch square to seal any creases.
- Spread half of the butter mixture evenly over the pastry, leaving about a 1/2 inch border.
- Sprinkle half of the chopped apricots over the butter mixture.
- Starting from one of the longer edges, tightly roll up the pastry into a log.
- Pinch the seam to seal and brush with a little water to ensure it stays sealed.
- Slice the log into 8 equal spirals and place them cut-side up on a baking sheet lined with parchment paper.
- Chill in the refrigerator for about 15 minutes to firm up the butter.
- Repeat steps 7-13 with the remaining puff pastry sheet, butter mixture, and apricots.
- Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through.
- While the swirls are baking, combine 1/2 cup white chocolate chips and 1 teaspoon shortening in a small microwave-safe zip-top bag.
- Microwave on high for 30 seconds, then knead the bag gently to combine the chocolate and shortening into a smooth drizzle.
- Snip a tiny corner off the bag and drizzle the melted white chocolate over the warm swirls.
- Sprinkle with toasted sliced almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
75g
Fat
56g
Carbs
11g
