Best 6 Apricot Cream Filled Waffles Recipes

EASY APRICOT CREAM DESSERT

Steps:

• Place the apricots in a blender and puree.
• In a small bowl, soften the gelatin in the cold water.
• In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
• Refrigerate mixture for about 30 minutes.
• Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.

APRICOT WAFFLES

Steps:

• Soak the dried apricots in warm water for 15 minutes, then drain and pat dry.
• Cut in small pieces.
• Beat or whisk the butter, sugar and eggs together.
• Sift the flour and the baking powder together.
• Add the flour,the cream and the apricot pieces to the butter mixture.
• Stir till everything is well incorporated.
• Bake in an oiled waffle iron according to manufacturer's directions.
• Serve warm!

APRICOT-FILLED COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

LEMON CREAM PIE WAFFLES

Steps:

• Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
• Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.

APRICOT SAUCE

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.

APRICOT CREAM TART

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.