Best 4 Apricot Sour Cream Pastries Recipes
Apricot Sour Cream Pastries: A Delightful Fusion of Sweet and Tangy Flavors
Indulge in a delightful culinary journey with our apricot sour cream pastries, a symphony of flavors that will tantalize your taste buds. These pastries are a perfect blend of sweet and tangy, featuring a flaky pastry crust filled with a luscious apricot filling and topped with a velvety sour cream glaze. Each bite offers a delightful burst of apricot flavor, balanced by the tanginess of the sour cream, creating a harmonious taste experience. Whether you're looking for a special treat for breakfast, brunch, or dessert, these pastries will surely impress. This recipe also includes variations for apricot cream cheese pastries and apricot sour cream muffins, allowing you to explore different flavor combinations and textures. Get ready to embark on a baking adventure and create these delectable pastries that will leave you craving more.
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT-SOUR CREAM SCONES
Categories Bread Fruit Breakfast Brunch Bake Apricot Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
- Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.
Tips:
- For a crispier pastry, use cold butter and cream cheese.
- Work the dough quickly and avoid overworking it, as this will make it tough.
- If the dough is too sticky, add more flour a little at a time until it is smooth and elastic.
- Roll out the dough to a thickness of about 1/8 inch.
- Cut the dough into desired shapes and place them on a parchment paper-lined baking sheet.
- Bake the pastries for 10-12 minutes, or until they are golden brown.
- Let the pastries cool slightly before filling them with the apricot filling.
- For a sweeter filling, add more sugar to taste.
- If you don't have apricot preserves, you can use other fruit preserves, such as raspberry or strawberry.
- Serve the pastries warm or at room temperature.
Conclusion:
Apricot sour cream pastries are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple dough that is filled with a sweet and tangy apricot filling. These pastries are sure to be a hit with your family and friends. With a few simple tips, you can make perfect apricot sour cream pastries every time. Be sure to use cold butter and cream cheese, work the dough quickly, and avoid overworking it. Roll out the dough to a thickness of about 1/8 inch, and cut it into desired shapes. Bake the pastries for 10-12 minutes, or until they are golden brown. Let the pastries cool slightly before filling them with the apricot filling. Serve the pastries warm or at room temperature.
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