Apricot Roll (Waterbul)

Name: Apricot Roll (Waterbul)
Ingredients: 0.5 (1 1/4 lb) package frozen puff pastry, thawed; 3/4 cup apricot jam; 1 1/2 cups ground almonds; 1 egg yolk, beaten; Glaze; 1 tablespoon cornstarch; 1 cup granulated sugar; 1 cup orange juice; 1 orange, zest of, 1-inch x2-inch strip; 1 tablespoon butter; 6 tablespoons sherry wine

11 ingredients

5 steps

Ingredients

0.5 (1 1/4 lb) package frozen puff pastry, thawed
3/4 cup apricot jam
1 1/2 cups ground almonds
1 egg yolk, beaten
Glaze
1 tablespoon cornstarch
1 cup granulated sugar
1 cup orange juice
1 orange, zest of, 1-inch x2-inch strip
1 tablespoon butter
6 tablespoons sherry wine

Directions

1

To make pastry and filling: Preheat oven to 475°F. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
2

In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
3

Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
4

Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
5

To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.