Best 4 Apricot Hazelnut Triangles Recipes

APRICOT-FILLED TRIANGLES

Steps:

• In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside., In a large saucepan over low heat, melt shortening with milk. Remove from the heat; stir in sugar. Add 1 egg at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar if desired.

APRICOT & HAZELNUT MUESLI

Steps:

• Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
• Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
• If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

APRICOT-HAZELNUT FRANGIPANE TART

Steps:

• Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
• Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
• Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
• Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
• Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
• Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

ASIAN TRIANGLES

Steps:

• In a skillet, combine first 5 ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender. , Separate crescent dough into triangles; cut each one in half diagonally. Place 1 rounded teaspoon beef mixture in center of each triangle; fold dough over mixture. Press edges with a fork to seal. Place on ungreased baking sheet. Bake at 375° until golden, about15 minutes. , Serve with sweet-and-sour sauce and hot mustard sauce if desired.