Best 5 Apricot Filled Triangles Recipes

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Indulge in a delightful culinary journey with our Apricot-Filled Triangles, a pastry treat that tantalizes taste buds with its unique blend of flavors and textures. Featuring a flaky, golden crust encasing a sweet and tangy apricot filling, these triangular pastries are a symphony of flavors that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, our Apricot-Filled Triangles are easy to make and perfect for any occasion. From the classic Apricot-Filled Triangles to the decadent Chocolate Apricot Triangles and the unique Apricot-Almond Braid, discover a collection of delectable recipes that cater to every palate. Ready your taste buds for an unforgettable pastry experience.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT HAMANTASCHEN



Apricot Hamantaschen image

These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield 30 cookies

Number Of Ingredients 7

1 cup confectioners' sugar
2¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
¾ teaspoon salt
2 sticks (½ pound) unsalted butter, cut into cubes, very cold
3 large egg yolks, divided
1-2 tablespoons ice cold water
¾ cup apricot jam, best quality such as Bonne Maman

Steps:

  • Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
  • Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
  • In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
  • Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
  • Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  • Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 7g, Carbohydrate 16g, Protein 1g, SaturatedFat 4g, Sugar 7g, Fiber 0g, Sodium 63mg, Cholesterol 35mg

APRICOT-HAZELNUT TRIANGLES



Apricot-Hazelnut Triangles image

These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield About 2-1/2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
3 tablespoons apricot preserves or flavor of your choice
1/3 cup butter, melted
2 tablespoons water
3/4 cup finely chopped hazelnuts or nuts of your choice
7 ounces dark chocolate candy coating, melted

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

MEDITERRANEAN APRICOT PHYLLO BITES



Mediterranean Apricot Phyllo Bites image

Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1/2 cup unblanched almonds
1/2 cup chopped dried apricots
1 tablespoon plus 1/2 cup butter, melted, divided
2 tablespoons honey
1/4 teaspoon grated lemon zest
1/4 teaspoon almond extract
20 sheets phyllo dough (14x9 inches)

Steps:

  • Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT CRESCENT COOKIES



Apricot Crescent Cookies image

This apricot crescent cookie recipe was given to me by my cousin back in the late 70's. It's been a must-have for the holidays ever since, and a big hit whenever I serve them at parties.

Provided by SER

Categories     Desserts     Cookies

Time 3h55m

Yield 60

Number Of Ingredients 8

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup apricot preserves
2 tablespoons powdered sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
  • Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
  • Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
  • Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
  • Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g

ALMOND & APRICOT TRIFLES



Almond & apricot trifles image

Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast

Provided by James Martin

Categories     Dessert, Dinner

Time 10m

Yield Serves 4

Number Of Ingredients 6

1 madeira loaf cake, cut into cubes
8 tbsp Disaronno
2 x 410g cans apricots , chopped and juice reserved
500g pot fresh custard
300ml double cream
2 tbsp toasted flaked almonds

Steps:

  • 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
  • Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium

Tips:

  • Prep your puff pastry dough properly: Thaw frozen puff pastry dough in the refrigerator overnight or at room temperature for about 30 minutes. Unfold the dough and place it on a lightly floured surface. Roll it out to a 12x18 inch rectangle. Cut the dough into 12 equal triangles.
  • Use ripe, sweet apricots: Fresh apricots are best, but you can also use frozen or canned apricots. If using fresh apricots, be sure to peel and pit them before using.
  • Don't overfill the triangles: Place a small amount of apricot filling in the center of each triangle. Fold the dough over the filling to create a triangle shape. Pinch the edges to seal.
  • Bake the triangles until golden brown: Bake the triangles at 400°F for about 15 minutes, or until they are golden brown. Let them cool for a few minutes before serving.
  • Serve with your favorite toppings: Dust the triangles with powdered sugar, or drizzle them with honey or melted chocolate. You can also serve them with a dollop of whipped cream or ice cream.

Conclusion:

Apricot-filled triangles are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust, sweet apricot filling, and optional toppings, these triangles are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these apricot-filled triangles a try. You won't be disappointed!

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